SAUCE: Cucumber Yogurt Raita
Rachel Pinheiro
ingredients
- 1 unpeeled cucumber, seeded and grated
- 2 scallions, finely chopped
- 1 garlic clove, crushed
- 1/2 tbsp grated fresh ginger root
- 2 tbsp finely chopped fresh mint
- 1 tbsp fresh lemon juice
- 1 2/3 cups (375ml) greek-style whole milk yogurt or sour cream
- salt, black pepper
- 1 tsp cumin seeds, toasted
directions
Combine cucumber, scallions, garlic, ginger, mint, lemon juice and yogurt or sour cream. Add salt and pepper to taste. Cover andrefrigerate for 30 minutes at room temperature to allow flavours to blend. Sprinkle over cumin seeds. Serve chilled.
notes
Make raita up to 1 day in advance. Cover and refrigerate. Stir before serving.
Source: Rachel Pinheiro
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