Cucumber Mint Raita

By btaylor

Ingredients

• One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
• 2 cups (475 ml) plain whole milk yogurt
• 10 large mint leaves, thinly sliced* (can sub cilantro)
• 1/2 teaspoon ground cumin**
• Pinch of cayenne
• Pinch of paprika
• Salt and pepper

Preparation

Step 1

Yield:

Makes 2 1/2 cups

One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.