Cucumber Raita with Roasted Cumin and Mint

What you need

• 1 cucumber, about 300 g (10 oz)
• 400 g (1 3/4 cups) plain yogurt, whole milk
• 1 tsp roasted ground cumin
• 1/2 tsp chaat masala
• 1/4 tsp salt, or to taste
• 1 pinch black salt, optional
• 1/4 tsp red chili powder, optional
• 1 tbsp mint leaves, finely chopped
• 1 tbsp coriander leaves, finely chopped

Method

Restated from the original video

1. 1

   Peel the cucumber and grate it on the coarse side of a box grater.

2. 2

   Squeeze the grated cucumber lightly in your hands to drop some of the liquid. Keep it a little juicy.

3. 3

   Beat the yogurt in a bowl with a whisk until smooth and creamy, about 1 min. Thin it with 1-2 tbsp water if very thick.

4. 4

   Stir in the cucumber, cumin, chaat masala, salt and black salt.

5. 5

   Fold in most of the mint and coriander, keeping a little for the top.

6. 6

   Taste and add more salt if needed.

7. 7

   Spoon into a serving bowl, scatter over the remaining herbs and dust with the chili powder.

8. 8

   Serve cold alongside biryani, pulao, parathas or anything spicy.

Imported from yumzen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.