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.
latest issue:
Issue #117
Issue 117 of dish is here to see us through the crazy spring weather and end of year funk with an epic 74 recipes in the lineup. From Marry-Me-Meatballs with Creamy Tomato Sauce to Pork and Vegetable Rice Paper Dumplings we keep a keen eye on budget-friendly ingredients and in-season produce. We have quick after-work solutions, delicious dinners for two, noodles, dumplings, a whole section on magnificent mince and a round-up of the best chardonnays to finish off. Issue 117 is a team favourite, and one you won’t want to miss!