Cucumber Raita

1 cup yogurt
½ cup water
1 large cucumber (peeled and sliced in ¼-inch rounds)
1 teaspoon salt
¼ teaspoon cumin powder
¼ cup fresh coriander leaves
The best cumin powder to use for a raita is dry roasted. If you can take the time (just 5 minutes), bake the cumin seeds until they are a little dark, and then grind them in a spice grinder, or under a rolling pin. This process gives extra-special flavor.

In bowl mix yogurt, water, salt, and cayenne. Add cucumbers to yogurt mixture. Sprinkle cumin powder on top. Garnish with coriander leaves.

Serves 4.

Back to Indian Dinner #1

 


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