Cucumber raita Kheera raita

Ingredients

200ml (7fl oz) natural yogurt

¼ teaspoon salt

¼ teaspoon chilli powder

¼ teaspoon ground cumin

pinch of ground black pepper

½ cucumber, finely chopped

1 firm tomato, finely chopped

1 onion, finely chopped

1 teaspoon cumin seeds

Directions

Mix the yogurt, salt and spices together in a serving bowl until well combined.

Add the cucumber, tomato and onion and mix well.

Heat a small frying pan, add the cumin seeds and dry-roast over a low heat for a minute. Then use a pestle and mortar to crush them slightly.

Sprinkle the crushed cumin over the raita and serve.

This is best enjoyed fresh.

Notes

Yogurt plays a big role in Indian cuisine; in the north of the country or the south, everyone enjoys it in different forms. My family insist on having yogurt, too, so whether it’s rice or roti, raita on the side is a must. Not only is it cooling but it also brings out the flavours of other dishes. This simple raita has just the right ingredients to make it a perfect part of any Indian meal.