Raitas—yogurt and vegetable/fruit salads—are traditionally served as a cooling accompaniment to spicy Indian and Pakistani dishes. This Chunky Cucumber Raita with Whole Cumin and Mint includes the surprising bite of whole, toasted cumin seeds.
For fullest flavor, use a good Greek yogurt. I like Fage 2% Greek yogurt—so creamy you’d swear it’s made with whole milk.
Chunky Cucumber Raita with Whole Cumin and Mint
Heaping tablespoon of whole cumin seeds
½ cup fresh mint leaves, washed and chopped
2 cups cucumbers, peeled, seeded and sliced—I like Kirby cucumbers
2 cups Greek yogurt
1 teaspoon honey
- In a small frying pan over a low flame, toast the cumin seeds, stirring and shaking the pan so the seeds don’t burn. When the seeds turn fragrant and golden, remove from flame and reserve.
- In a medium bowl, combine yogurt and honey, whisking to blend.
- Add cumin seeds and remaining ingredients, stirring gently to combine. Serve immediately.
Serves 6.
