A Raita is one of those dishes that is ‘according to taste’ … your taste. So feel free to use more or even less of the chili, ginger and garlic. This is a great side dish with any curry or even roast lamb instead of Tzatsiki.
Cucumber & Mint Raita
Ingredients
- 1 small English cucumber
- 500 ml plain yogurt (we prefer Greek yogurt)
- 45 ml finely chopped mint leaves
- 30 ml lemon juice
- 10 ml finely chopped green chili (or to taste)
- 10 ml finely grated ginger root (or to taste)
- 10 ml finely grated garlic (or to taste)
- 5 ml cumin seeds, toasted then finely crushed
- salt to taste
- whole mint sprigs
Method
Cut cucumber through the centre lengthways and scrape out the seeds with a teaspoon.
Grate the cucumber coarsely and place in a colander to drain, pushing the flesh into the colander with you hand to get as much liquid out as possible.
Transfer the cucumber to a mixing bowl and add the rest of the ingredients except the whole mint sprigs. Mix well and spoon into small serving bowls.
Chill until required, garnish and serve.
Yields about 6 servings.
