Story: When I first started cooking (in college), one of the first cuisines I really started to learn was Indian cooking. I have no idea why, it's an incredibly challenging cuisine to learn, but I loved Indian food and wanted to learn how to make the different types of curries and side dishes. One of my favorite accompaniment is a yogurt condiment / sauce called "Raita." It is typically served with a curry and is a great cooling agent for the spicy flavors. This is my version that I have modified through the years.
Years you've been making it: Since 2004 or so
Author / Creator: Dustin
Submitted by: Dustin
Ingredients:
- 2.5 cups full fat or greek yogurt
- 1 cup cucumber, long english cucumber, coarsely grated
- 2 Tbls mint, fresh, finely chopped
- 1/2 tsp cumin seeds, toast and ground
- 1 tsp salt
- 1/4 tsp cayenne pepper
- A few grinds of ground black pepper
Directions:
- Peel cucumber, deseed (cut it in half lengthwise and then you can take a spoon and scrape out the seeds), grate it coarsely, and then squeeze through a mesh bag or cheese cloth to squeeze out the excess moisture
- Toast cumin seeds, then grind in a mortar and pestle or grinder
- Mix all ingredients together until uni-formally combined, then place in a seal-able container in the fridge for a few hours
- Is best to let it sit in the fridge for 2-4 hours before serving
Notes:
You don't have to use cumin seeds if you don't have them, you can use ground cumin, in which case you would probably use roughly 1/4 tsp of ground cumin
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