How To Make Indian Cucumber-Yogurt Sauce: Raita
Makes 1 1/2 cups
- 1/2 teaspoon
whole cumin seeds
large English cucumber (about 4 ounces)
- 1 cup
plain full-fat yogurt
- 1/4 cup
fresh cilantro leaves, coarsely chopped
- 1/4 teaspoon
Measuring cups and spoons
Small frying pan
Knife and cutting board
Toast the cumin and then coarsely grind. Toast the cumin seeds in a small frying pan over medium-low heat, stirring constantly, until fragrant, about 3 minutes. Transfer to a small plate to cool slightly, then grind into a fine powder using a spice grinder or small coffee grinder reserved for spices. Alternatively, you can use 1/2 teaspoon of ground cumin.
Grate the cucumber. Rinse the cucumber and pat dry. Set a box grater over a double layer of paper towels and grate the cucumber on the large holes of the grater. Remove the box grater.
Squeeze the cucumber to remove excess moisture. Gather the paper towels around the grated cucumber and squeeze to remove as much water as possible from the grated cucumber.
Add cumin, cilantro, salt, and cucumber to yogurt. Place the yogurt, cucumber, cilantro, cumin, and salt in a small bowl and fold to combine.
Storage: Raita keeps well in the refrigerator for up to 3 days.