Cucumber Raita with Mint

Cucumber Raita with Mint
  • 1/2 teaspoon cumin seeds
  • 2 1/2 cups plain yogurt
  • 1 cucumber, peeled and thinly sliced
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • ground black pepper to taste


  1. Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes; pour into a wide bowl to cool.
  2. Grind cumin seeds in a mortar and pestle into a fine powder.
  3. Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.
  4. Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt; season with black pepper.

04/29/2018
Cucumber Raita with Mint, recipe PT15M PT1H 5 455 calories

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