This cucumber and mint raita recipe is an authentic accompaniment to Indian dishes including curries and biryani. It keeps for up to 3 days, so you can make it ahead.
Ingredients
1 (160g) Lebanese cucumber
2 teaspoons salt
1 cup (250ml) plain Greek yoghurt
¼ cup finely chopped fresh mint, plus extra for garnish
½ teaspoon ground cumin
2 tablespoons lemon juice
Sprinkle cayenne pepper to serve (optional)
Method
Grate cucumber and mix with salt. Stand for 5 minutes and squeeze out excess liquid and add to a mixing bowl
Add yoghurt, mint, cumin and lemon juice; and mix well. Spoon into a serving bowl and sprinkle the top with cayenne pepper and garnish with mint
Tips & Hints
Store any leftover raita in a sealed container in the refrigerator for up to 3 days.
