Cucumber Raita
March 24th, 2008 by Chaashni Mahmoud
This is a cool, refreshing yogurt and cucumber relish. In the summer it can be used in place of a salad.
1 cucumber 16 oz plain yogurt 1 teaspoon salt (or to taste) 1/8 teaspoon freshly ground black pepper 1/2 teaspoon roasted, ground cumin seeds* 1/8 teaspoon cayenne pepper (optional) 1/8 teaspoon paprika (for garnishing)Peel and grate the cucumber, set aside on a paper towel to dry.
Empty the yogurt into a serving dish and best with a fork until it is smooth and paste-like.
Add the cucumber, salt, black pepper, roasted cumin (reserve a pinch for garnish) and cayenne to the bowl of whipped yogurt.
Sprinkle with pinch of cumin and paprika. Cover and refrigerate until ready to serve.
Yield: 4-6 servings
*To roast cumin, place desired amount of whole seeds in heavy frying pan (cast iron is best) over a medium flame. Stir 2 or 3 minutes or until seeds turn a darker brown. Remove from heat and crushed with a mortar and pestle or with a rolling pin. It is best when freshly roasted, but you could keep it a few days in a tightly covered jar.
Posted in Chutneys, Pickles & Other Relishes
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