How To Make Cucumber Raita - Spicy Indian Condiment

Step 1:

Here's what you're going to need: 2 cups yogurt, well beaten. 6" English cucumber, approximately half. 1/2 medium tomato, finely diced. 1 green chilli, finely chopped (or to taste). 1/4 tsp. roasted cumin, coarsely ground. 1/4 tsp. red chilli powder (or to taste). 1/2 tsp. chat masalasalt (to taste). 1/4 tsp. mint powder (optional). 5 sprigs cilantro, chopped (for garnishing).

Let's start by grating the cucumber. It's washed, and we're going to keep the peel on. And in case you can't find an English cucumber, it's perfectly okay to use a regular one. But be sure you de-seed it, and also take the peel off because they usually have a wax coating on it and it doesn't taste good.

Now that we're done grating the cucmber, you're going to squeeze out the water from it. You don't want to skip this step because cucumber tends to leave a lot of water, and if you mix it just like that into your raita it becomes really watery. Now that all the water is squeezed out of your cucumber, you're going to mix all the ingredients into the yogurt.

Here's cucumber. Tomatoes. Salt. Mint. Chat masala. Cumin, roasted. Green chillis. Red chilli powder. And, finally, cilantro. That does get a beautiful color. You're also going to leave a little bit of cilantro for the end just to decorate it.

Now this needs to be refrigerated if you're not going to use it right away, because yogurt tends to get sour the more you leave it out in the warm climate.

So here it: our cucumber raita. Join us again on another episode of ShowMeTheCurry.com. Adding a pinch of spice to your life.