Cucumber, Carrot, Mint and Cress Raita
Kheera, Gajar aur Pudina Raita
This is an easy, refreshing summer raita, using fresh summer ingredient. Serves 4-6
2 cups, thick Greek type or other full cream yoghurt (or Sour cream)
2 cups finely chopped cucumber
1 medium carrots, peeled and grated or finely chopped
A handful of fresh mint leaves, finely chopped
1-2 green chillies, finely chopped (optional, but they are nice)
Salt to taste
1/2 tsp. coarsely ground roast cumin seeds (or freshly ground black pepper)
1 tbsp. cress or mustard leaves* for garnish
Optional garnish; a sprig of mint leaves
To make, Beat yoghurt lightly with salt and cumin powder.
Add and fold in all other ingredients together in a large bowl.
Transfer to a serving bowl.
Garnish with a sprinkle of cress leaves or a sprig of mint.
Also see Raita Selection.
* To grow Rai or black mustard seeds, place a folded kitchen towel at the base of a small pot. I re-use the commercial pots in which cress type herbs are sold. Sprinkle water to sature is fully. Sprinkle seeds evenly and thickly on top. Keep in a shaded area of your kitchen until germination. The move to a window sill. Keep watered. Cut leaves with stalks when 3-4 inches tall.