Cucumber Raita (Yoghurt)
This is perhaps the most common raita served in Indian restaurants and a very popular one during summer months in India. You can use Kakri, instead of cucumber, if you wish. Kakri is a light green, ridged Indian cucumber. Serves 4-6
2 cups natural yoghurt or dahi
1 cup grated or chopped cucumber
1 green chilli-finely chopped (optional
1/2 tsp. salt, adjust to taste (black rock salt is good, buy from Indian grocers)
1/2 tsp. freshly ground black pepper
1/2 tsp. roast cumin seeds, coarsely ground (dry roast in microwave or in a wok or frying pan)*
Beat yoghurt, salt, black pepper and cumin together.
Add cucumber and green chillies and mix well. Adjust salt. Serve chilled.
To garnish, you can sprinkle a bit of roast cumin and chilli powder on top.
*To roast cumin seeds in microwave, place 2 tbsp. seeds on a suitable dish. Microwave on full for 3 minutes, stir them up, roast for a minute at a time until a nice aroma of 'roast' cumin arises. To roast in a wok or on a griddle, simple heat a griddle and dry roast until the correct aroma rises. It is very distinctive, you won't miss it! Cool and coarsely grind.
You can add coriander leaves to change the flavour.
Also see Raita Selection.