Cucumber Raita
serves 2-4
Raita is a common condiment to southeast asian cooking - the yogurt and cucumber can cool the palate after spicy dishes. Try it as a side to spicy foods, or as a dip for sliced vegetables.
1 medium cucumber, peeled, seeded and coarsely grated
1 teaspoon whole cumin seeds
2 cups Greek yogurt
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh mint
prep: 10 minutes
total: 10 minutes
small skillet
spice grinder (or mortar and pestle)
medium bowl
Wrap the grated cucumber in paper towel to drain. In a dry skillet, toast the cumin seeds over medium heat until they become fragrant, 2-4 minutes. Grind the cumin in a spice grinder or mortar and pestle. In a medium bowl, combine the cucumber, cumin, yogurt, garlic, olive oil, lemon juice and mint, and stir to combine.
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