Cucumber raita

by Alfred Prasad
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servings4
15 minutes

Ingredients

Cucumber raita

  • 200g of natural yoghurt
  • 1 cucumber, diced
  • 4 fresh mint leaves, chopped
  • 1 tsp cumin seeds
  • salt

Method

1
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
2
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
  • salt
3
Add the diced cucumber to the yoghurt and mix well
  • 1 cucumber
4
To finish, sprinkle with the remaining toasted cumin and serve