Cucumber Raita

, from Issue #78. May, 2018
Photography by Manja Wachsmuth.
Cucumber Raita

Few flavours cool the palate like cucumber and yoghurt. This classic raita is bound to become a fast favourite.

Serves: 4


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


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.