Raita
Grated cucumber squeezed dry and stirred through yoghurt with cumin and mint. Five minutes, and it does the cooling.
Serves 6 as part of a curry night spread.
better for half an hour in the fridge, but fine straight away.
Ingredients
- 300 grams plain yoghurt, dairy or plant
- half cucumber, grated
- half a teaspoon salt
- half a teaspoon ground cumin
- fresh mint or coriander, chopped
Method
- Squeeze the water out of the grated cucumber. Do this properly, over the sink, or the raita turns watery within the hour.
- Stir the cucumber through the yoghurt with the salt, cumin and herbs. Chill until serving.
30 min
Keeping it
Best the day it is made. It weeps a little on the second day; pour off and stir.
Salting the cucumber before squeezing pulls more water out, if you have ten minutes to spare. Otherwise squeeze it hard in your hands and get on with it.