Cucumber raita
Item 1 of 1
- Side
- 4
- 15 minutes
Alfred Prasad's cucumber raita recipe is a classic accompaniment to Indian dishes, providing wonderful cooling flavours among spicy dishes. This traditional Indian raita is also an excellent dip for fresh vegetables and flatbread.
First published in 2015
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Ingredients
Metric
Imperial
Cucumber raita
- 200g of natural yoghurt
- 1 cucumber, diced
- 4 fresh mint leaves, chopped
- 1 tsp cumin seeds
- salt
SAVE RECIPE
Method
1
To make the raita, first heat the cumin seeds in a dry pan on medium heat until it begins to toast, about 2-3 minutes. Take the pan off the heat and immediately put the cumin in a bowl or container to prevent it from cooking further in the pan
- 1 tsp cumin seeds
2
In another bowl, mix the yoghurt with chopped mint and half the toasted cumin. Add salt to taste
- 200g of natural yoghurt
- 4 fresh mint leaves, chopped
- salt
3
Add the diced cucumber to the yoghurt and mix well
- 1 cucumber
4
To finish, sprinkle with the remaining toasted cumin and serve
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