Toasted-Cumin Raita with Cucumbers

You may think that it is the yogurt and the cucumbers that form the backbone of this simple side-dish. But you are wrong my friend. The secret to a good raita is none other than our "basic" spice, the Cumin. Toasting this spice to coax it's incredible complex flavor is key in the making of this recipe. It is then absorbed by this delicious whole milk cream-top yogurt from Ronnybrook farms and the freshness of cucumbers. I always have all three of these ingredients without fail and so it is a great additions to meals with meats, legumes and Peele Chawal (Yellow Rice with Peas) at a moment's notice. 

 Toasted-Cumin seeds Raita with Cucumbers.

Preparation: 5 mins. Serves 2

  • 1 cup Yogurt (Plain whole milk, greek-style)
  • 1 medium cucumber (diced)
  • 1 tsp Toasted-Cumin seeds
  • 1tsp salt

Use a whisk or fork to smooth out the yogurt, especially greek-style yogurt. I always add a bit of water to bring it to the consistency of a thick sauce. The  Ronnybrook farms Cream top yogurt is of perfect consistency, so no need to stress about this step. Then just add the rest of your ingredients, leave a pinch of the toasted-cumin seeds to garnish at the end, stir to combine and serve with lamb, Chana Masala, Peele Chawal, or whatever creativity your imagination spins. 

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