Cucumber Raita (Kakri Raita)
Serves 8
This is arguably the most recognized raita, available on every restaurant menu. Its simplicity also makes it a favorite of home cooks.
1 cup plain yogurt 250 mL
2 cups diced cucumber 500 mL
2 tbsp cilantro, chopped 25 mL
1 tbsp chopped mint 15 mL
1⁄2 tsp cumin powder, preferably fresh 2 mL
roasted and ground (see Tip, left)
Salt and freshly ground
black pepper to taste
1. Stir yogurt in a bowl until smooth and creamy. Stir in cucumber, cilantro, mint and cumin. Season with salt and pepper.
2. Cover and chill well before serving. (Can be refrigerated for up 24 hours.)
Tip:
To toast cumin seeds: Spread in a single layer in a dry heavy skillet over medium heat. Stir periodically until there is an aroma and seeds are a few shades darker, 3 to 4 minutes. Remove from heat and grind in a spice grinder.
Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.
