Cucumber and Mint Raita
A cool and refreshing relish, Raita is always the perfect partner for very hot dishes. Some cooks also like to serve it as an accompaniment to mildly spiced foods, claiming it helps indigestion.
2. cups plain yogurt
1 medium cucumber, peeled, seeded and finely diced.
1/3 cup thinly sliced onion (sweet Maui is nice.
1 tomato thinly sliced
½ teaspoon salt 1/8 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh mint or 2 teaspoons dried.
1 small garlic clove, minced
1/8 teaspoon ground cumin, plus ¼ teaspoon for garnish.
I always toast my spices before I grind them. It brings out the flavor.
In a medium bowl, beat the yogurt until it is smooth. Add the garlic, and the 1/8 teaspoon cumin, salt, pepper,and mint. Stir until well blended.
Add Cucumber,tomato and onion, Turn the Raita into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. Just before serving, sprinkle the Raita with concentric circles of the cumin and paprika, for garnish. Makes 2 ½ to 3 cups. Make when you are ready to serve. Does not keep well overnight.
