Red Meat Allergy Friendly Raita
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Learn more →Ingredients
4 servings
- 1 cup plain whole-milk yogurt
- ½ medium cucumber, peeled, seeded, and grated or finely diced
- 2 tbsp fresh mint leaves, finely chopped
- 1 tbsp fresh cilantro, finely chopped (optional)
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp chili powder
- ¼ tsp salt, or to taste
- ½ tsp cumin seeds
- 1 tsp neutral oil (such as canola or sunflower oil)
For serving
- pinch of chili powder, for garnish (optional)
Instructions
- 1
Place the grated or finely diced cucumber in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible, until the cucumber feels dry to the touch.
- 2
Heat the neutral oil in a small skillet over medium heat. Add the cumin seeds and cook, swirling the pan, until they darken one shade and smell fragrant, about 30–45 seconds. Watch closely, as they can burn quickly. Remove from the heat and let cool for 1–2 minutes.
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