Few flavours cool the palate like cucumber and yoghurt. This classic raita is bound to become a fast favourite.
Serves: 4
INGREDIENTS
2 tablespoons vegetable oil
2 cloves garlic, thinly sliced
½ teaspoon whole cumin seeds
1 long red chilli, thinly sliced
1 small telegraph cucumber, grated
1 cup thick plain yoghurt
¼ cup packed mint leaves, finely chopped
1 clove garlic, crushed
1 tablespoon lemon juice
sea salt and ground pepper
METHOD
Heat the oil in a small pan over a low heat and add the garlic, cumin seeds and chilli. Sizzle gently until lightly golden. Tip into a bowl and cool.
Put the grated cucumber in a clean tea towel then roll up tightly and wring out all the excess liquid.
Stir the yoghurt, mint, garlic and lemon juice together and season. Fold in the cucumber and top with the spice mixture just before serving. Makes 2 cups.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.