Indian Raita

By altschiller

Ingredients

• 1 1 1 teaspoon canola oil
• 1 1 1 teaspoon canola oil
• 1 1 1 teaspoon canola oil
• 1/2 1/2 1/2 teaspoon whole cumin seeds
• 1/2 1/2 1/2 teaspoon whole cumin seeds
• 1/2 1/2 1/2 teaspoon whole cumin seeds
• 1 1 1 cup plain yogurt
• 1 1 1 cup plain yogurt
• 1 1 1 cup plain yogurt
• 1/2 1/2 10 cup cucumber minced finely (salted for 10 minutes and rinsed and drained)
• 1/2 1/2 10 cup cucumber minced finely (salted for 10 minutes and rinsed and drained)
• 1/2 1/2 10 cup cucumber minced finely (salted for 10 minutes and rinsed and drained)
• 1 1 1 tablespoon chopped green onions whites only
• 1 1 1 tablespoon chopped green onions whites only
• 1 1 1 tablespoon chopped green onions whites only
• 1/2 1/2 1/2 teaspoon ground coriander
• 1/2 1/2 1/2 teaspoon ground coriander
• 1/2 1/2 1/2 teaspoon ground coriander
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon ground cumin

Details

Adapted from dinnerthendessert.com

Preparation

Step 1

In a skillet add the canola oil and heat on high heat.

Add in the cumin seeds and cook for 15-20 seconds.

In a medium bowl mix all the ingredients together including the cumin seeds and refrigerate for at least 1 hour before serving.