Cucumber Raita

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

YOU WILL NEED

  • 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
Method

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.

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