Prep 10 mins
Cook 0 mins
I just love the roasted cumin seeds in this. I use a thick Greek-style yoghurt, but you could drain your yoghurt overnight for a thicker finish.
- Peel cucumber and cut lengthways in half. Slice each half finely.
- Heat a small pan over a low heat and toast cumin seeds until they darken a little and smell fragrant. Allow them to cool, then crush with a rolling pin or pestle and mortar.
- Beat the yoghurt until smooth, then stir in the cumin and salt.
- Add the cucumber to the yoghurt, then transfer to a serving dish and garnish with cucumber slices and paprika.
Delicious!! I used powdered cumin(didn't roast or toast it) instead of roasted cumin seeds because that's what I had on hand. I used Fage Greek yogurt and it wasn't necessary to drain it because it's so thick and yummy to start with.
A great addition for a hot curry! matched a hot and spicy pork vindaloo perfectly. Made a couple of hours in advance and garnished just before serving. perfect. Thanks for posting
Just love the toasted cumin in this raita. I only drained my yogurt for about 1/2 hour as we like our raita creamy. DH loved this too. Thank you for sharing.