Alfred Prasad'scucumber raita recipe is a classic accompaniment to Indian dishes, providing wonderful cooling flavours among spicy dishes. This traditional Indian raita is also an excellent dip for fresh vegetables and flatbread.
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To make the raita, first heat the cumin seeds in a dry pan on medium heat until it begins to toast, about 2-3 minutes. Take the pan off the heat and immediately put the cumin in a bowl or container to prevent it from cooking further in the pan
1 tsp cumin seeds
In another bowl, mix the yoghurt with chopped mint and half the toasted cumin. Add salt to taste
200g of natural yoghurt
4 fresh mint leaves, chopped
Add the diced cucumber to the yoghurt and mix well
To finish, sprinkle with the remaining toasted cumin and serve
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