Cucumber Raita

Ingredients

• 1 Large Cucumber
• 400g Greek Yogurt
• 1/2 teaspoon Fine Sea Salt
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Ground Coriander
• 1/4 teaspoon Chilli Powder
• 1 tablespoon Fresh Lemon Juice
• 10g Fresh Mint Leaves, finely chopped
• 10g Fresh Coriander, finely chopped
• 1 Green Chilli, finely chopped
• 1/4 teaspoon Garam Masala

Instructions

1. Coarsely grate the cucumber and place it in a fine sieve over a bowl. Sprinkle with a small pinch of the salt and leave for 10 minutes.
2. Meanwhile, toast the cumin seeds in a dry frying pan over medium heat for 1–2 minutes until fragrant. Transfer to a mortar and lightly crush.
3. Press the grated cucumber firmly with the back of a spoon to remove as much excess liquid as possible.
4. Put the yogurt in a mixing bowl and stir until smooth and creamy.
5. Add the drained cucumber, most of the crushed cumin seeds, ground coriander, chilli powder, lemon juice, mint, coriander, and green chilli.
6. Season with the remaining salt and stir everything together until evenly combined.
7. Spoon the raita into a serving bowl and sprinkle with the garam masala and remaining toasted cumin.
8. Finish with a few extra mint or coriander leaves and serve chilled or at cool room temperature.

instructions_source: editorial-classic