Cucumber-Tomato Raita

This side-dish is great for hot Indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine - Amy. However, I have adjusted the recipe to my taste.

• Ready In: 1 hr 10 mins
• Yields: 1 bowl

Ingredients

• 1  cucumber (deseeded and shredded)
• 1  onion (finely diced)
• 1 -2  clove garlic
• 1  tomatoes (Roma work well, diced)
• 2  cups yoghurt
•  salt, to taste
• 2  teaspoons roasted cumin seeds

Directions

1. Strain yoghurt of excess water for approximately 1 hour.
2. Peel and deseed cucumber.
3. Salt the cucumber and leave aside for 15 minutes.
4. Drain excess water and dice finely.
5. Deseed tomato and dice finely.
6. Finely dice onions or, optionally, crush garlic cloves.
7. Mix all of the above with the yoghurt.
8. Roast cumin seeds until brown and add to the raita.
9. Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.