Cucumber and Mint Raita

Recipe

(Recipe from Cookie’s Kitchen)

yields 3 cups

Ingredients

2 Lebanese Cucumbers

1/2 cup Mint leaves - chopped

1/4 cup Coriander Leaves - chopped

2 tsp Roasted Cumin Powder

11/2 tsp Kala Namak (Black Salt)

2 cups Greek Yoghurt ( I like the creaminess of it, but you can use any plain natural yoghurt also)

1/4 cup Milk

2-3 tbsp Water

a pinch of Red Chilli powder

Salt to taste

Note:

1. Black Salt or Kaala Namak is a salty and pungent smelling salt used in Indian cooking. It is a component in Chaat Masala and is also used widely as a seasoning in raitas, fruits, chutnys and salads. Black salt is made up of mostly Sodium chloride with traces of sodium sulphite, the presence of sulphur contributes to its pungent smell. It has many health benefits. It is easily available in Indian Grocery stores.

2. To make roasted cumin powder, dry roast the cumin seeds in a pan till they colour dark brown. Use a spice grinder or a mortar and pestle to grind it to a fine powder.

Method

Pour the yoghurt into a bowl and thin it by adding the milk and water. Do not add too much liquid as we do not want it watery, thickness should be like pouring cream.

Chop the cucumber into a small dice and add it to the yoghurt. Add the Black Salt (use sparingly if you do not like the taste) a little regular salt, a pinch of chilli powder and 11/2 tsp of roasted cumin powder.

Following this add the mint leaves and coriander leaves, leaving a little for garnish. Give everything a good mix, so that it is well combined.

Now pour the raita into the serving bowl, sprinkle the leftover cumin powder and garnish with a few mint and coriander leaves. Serve with your choice of rice dish.

Enjoy!