Cucumber and mint raita

Cucumber and mint raita

By
From
I Love Curry
Serves
4
Photographer
Jonathan Gregson

A refreshing raita that is really versatile; it’s lovely with Indian food but also great with barbecues. I even eat it with my baked potato; delicious and healthy. It’s always best to measure out mint leaves, even small quantities, as they can be strong and may otherwise overpower a dish.

Ingredients

Quantity Ingredient
200g cucumber, (1⁄2 a large one)
400g thick plain yogurt
salt and freshly ground black pepper, to taste
8g mint leaves, shredded
3/4 teaspoon roasted cumin powder

Method

  1. Grate the cucumber on the coarse side of your box grater. Squeeze out all the excess water and place the cucumber in a large bowl.
  2. Add all the remaining ingredients and stir well to mix. Serve cold.
Tags:
curry
India
Indian
Asian
I
Love
Curry
Anjum
Anand
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