Cucumber Raita

Cooling yoghurt side with grated cucumber and mint, finished with bhaja masala: cumin seeds and a dried chilli, roasted and ground. Perfect with curries and biryani.

15 minto make
4portions
Easyto cook
Vegetariandiet

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Ingredients

For 4 portions

300ml yogurt
150g cucumber
1 Tsp cumin seeds
1 pepper sun dried chillies
2 tablespoons fresh mint
1 pinch salt

Method

Make the bhaja masala: dry-roast the cumin seeds and the dried chilli in a small pan over medium heat for 1–2 minutes, stirring, until the seeds darken a shade and smell toasty. Let them cool, then grind to a coarse powder in a mortar or spice grinder.
Grate the cucumber (no need to peel). Place it in a clean cloth or sieve and squeeze out as much liquid as possible.
In a bowl, whisk the yoghurt until smooth.
Stir in the drained cucumber, most of the chopped mint, half the bhaja masala and a pinch of salt.
Taste and adjust the seasoning. Chill for 10–15 minutes if time allows.
Serve sprinkled with the rest of the bhaja masala and a few mint leaves.