Ingredients
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1
-
1
-
1/2
-
1/4
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1/4
-
-
-
-
-
-
-
-
-
-
Directions
Cucumber Raita, I just love the roasted cumin seeds in this. use a thick Greek-style yoghurt, but you could drain your yoghurt overnight for a thicker finish., Delicious!! used powdered cumindidn’t roast or toast it instead of roasted cumin seeds because that’s what I had on hand. used Fage Greek yogurt and it wasn’t necessary to drain it because it’s so thick and yummy to start with., A great addition for a hot curry! matched a hot and spicy pork vindaloo perfectly. Made a couple of hours in advance and garnished just before serving. perfect. Thanks for posting
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Steps
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1
Done
|
Peel Cucumber and Cut Lengthways in Half. Slice Each Half Finely. |
|
2
Done
|
Heat a Small Pan Over a Low Heat and Toast Cumin Seeds Until They Darken a Little and Smell Fragrant. Allow Them to Cool, Then Crush With a Rolling Pin or Pestle and Mortar. |
|
3
Done
|
Beat the Yoghurt Until Smooth, Then Stir in the Cumin and Salt. |
|
4
Done
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Add the Cucumber to the Yoghurt, Then Transfer to a Serving Dish and Garnish With Cucumber Slices and Paprika. |
