Ingredients
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1
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1
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1 - 2
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2
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2
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Directions
Cucumber-Tomato Raita,This side-dish is great for hot Indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine – Amy. However, I have adjusted the recipe to my taste.,Was this ever good!! used baby cucumbers, red onion in a lesser quantity, no garlic as I understood it was optional, grape tomatoes cut in quarters and squeezed out a bit, Balkan (thick) plain yogurt, sea salt and ground cumin out of preference which I still toasted in a dry frying pan until fragrant. I served it with tandoori chicken, saffron rice and a fresh salad. It was the best part! I liked the addition of tomatoes as I am used to just cucumber in raita. I will make this again!
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Steps
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1
Done
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Strain Yoghurt of Excess Water For Approximately 1 Hour. |
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2
Done
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Peel and Deseed Cucumber. |
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3
Done
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Salt the Cucumber and Leave Aside For 15 Minutes. |
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4
Done
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Drain Excess Water and Dice Finely. |
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5
Done
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Deseed Tomato and Dice Finely. |
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6
Done
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Finely Dice Onions or, Optionally, Crush Garlic Cloves. |
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7
Done
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Mix All of the Above With the Yoghurt. |
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8
Done
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Roast Cumin Seeds Until Brown and Add to the Raita. |
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9
Done
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Serve Chilled, Preferably Leave in the Fridge For a Couple of Hours For the Ingredients to Blend. |
