Cucumber Raita

A lovely textured and flavoured cucumber sambal, it makes a change from the usual grated cucumber.


  • ½ cucumber
  • Ina Paarman's Green Onion Seasoning
  • 1 cup (250 ml) plain double cream yoghurt
  • 1 T (15 ml) fresh coriander, chopped
  • 1 T (15 ml) fresh mint, chopped
  • 1 green chilli, seeded and finely chopped
  • 1 t (5 ml) cumin seeds
  • 1 t (5 ml) yellow mustard seeds
  • fresh mint leaves to garnish

Cut the cucumber in half lengthways and then into 1 cm cubes. Season with Green Onion Seasoning.

Place cucumber cubes in a medium size mixing bowl, add yoghurt, coriander, mint and chilli. Stir to mix. Chill, covered, for 30 minutes or longer.

Meanwhile toast the cumin and mustard seeds in a dry non-stick frying pan over medium heat until they become aromatic and start popping, about 1 – 2 minutes.

Transfer yoghurt mixture into one large or several smaller serving bowls. Sprinkle with toasted seeds. Garnish with fresh mint leaves.

Do NOT follow this link or you will be banned from the site!