Cucumber Raita

Method

1. 1

   Grate the cucumber, sprinkle with a pinch of salt, and let it sit 10 minutes, then squeeze out as much liquid as you can.

   💡 Skipping the squeeze leaves you with thin, watery raita by the time it hits the table.

2. 2

   Dry-roast the cumin seeds in a small pan over medium heat until fragrant and a shade darker, about 1 minute, then crush coarsely.

3. 3

   Whisk the yogurt smooth in a bowl, then fold in the squeezed cucumber, mint and green chili.

4. 4

   Season with the salt and half the roasted cumin.

5. 5

   Chill at least 15 minutes, then scatter the remaining roasted cumin on top before serving.