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Cucumber Mint Raita Recipe

Yield: Makes 2 1/2 cups.

If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.

Ingredients One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated 2 cups plain whole milk yogurt 10 large mint leaves, thinly sliced* (can sub cilantro) 1/2 teaspoon ground cumin** Pinch of cayenne Pinch of paprika Salt and pepper

* To slice the mint leaves, “chiffonade” them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

Method

1 Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

2 Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

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Links:

Cucumber, radish, cilantro raitafrom Herbivoracious
Cucumber raita (Perugu Pachadi) – from Sailu’s Kitchen
General Chemistry Online: Fire and Spice- an explanation of how milk relieves the heat from chili.