Indian cucumber raita

Raita is a yoghurt dip that is served in Indian cuisine as a side dish with often spicy curries. A little something to cool down! Below you will find my favourite raita. As mentioned, this tastes delicious with spicy (Indian) food, but I also enjoy it as a spread on toasted bread, as a 'dressing' for a crunchy salad, or as a dip for a healthy raw vegetable snack.

Ingredients: Half a cucumber with skin 1.5 teaspoons yellow or black mustard seeds 1 teaspoon cumin seeds 300 grams thick yoghurt (Greek or full-fat) 1 rawit chilli or half a green pepper Bunch of mint Half a lemon Half a teaspoon of salt

Preparation: If you have a coarse grater, it's best to grate the cucumber. No grater at home? Then chop the cucumber into very small cubes, the smaller the better! Set aside. Then toast the mustard seeds and cumin seeds in a dry pan over medium heat until the spices become fragrant and the mustard seeds start to 'pop'. Let cool. Remove the leaves from the mint sprigs and slice them finely. Chop the chilli finely (if you like it spicy, leave the seeds in; otherwise, remove them). Take a large bowl and mix everything together, then add the lemon juice and salt to taste. The raita will keep well in the fridge for up to 3 days.

Enjoy!

By: Marleen

Categories: Kitchen secrets