Fresh Mint & Grated Cucumber Yoghurt Raita
Rating:
Ingredients:
- 1 Telegraph (English) cucumber (around 35cm in length)
- ¾ tsp salt (½ tsp to draw out water, ¼ tsp or more to season)
- 1 ½ cup plain unsweetened yoghurt
- 2 Tbsp finely chopped fresh mint leaves
- ½ tsp ground cumin, or more to taste
Garnish (optional)
- Fresh mint leaves and cucumber slices
Method:
- Slice an inch of each cucumber end and discard. Slice cucumber into chunks, then grate each (skin, seeds and all) against the largest hole of a box grater.
- Place the grated cucumber in a sieve, sprinkle over ½ tsp of salt, mix together and then leave to drain for 15 minutes over the top of a bowl.
- Remove the mint leaves from the stem. Discard the steam and finely chop the leaves.
- Add the cucumber and mint to the yoghurt and mix until evenly incorporated.
- Taste test and adjust seasoning (if desired). Serve in the bowl as is, or spoon into another serving dish.
Notes:
Recipe inspiration This take on raita is inspired by a recipe in the (retro) 1970's 'South East Asia Cookbook' by Charmaine Solomon. She used grated cucumber in her version of raita, which I tried and really liked! This recipe differs from hers in yoghurt quantity, spices used (I went for the more traditional cumin), and the addition of mint.
I'm not an expert in Indian food, but enjoy exploring and experimenting with flavours from different cuisines. Please continue to support those with deeper knowledge, and who are experts in their fields.