Source: Best Ever Indian
Region: Indian
Rating: 8/10
Peel the cucumber and scoop out the seeds. Cut the flesh into bite-size pieces and set aside.
Put the yogurt in a bowl and beat with a fork until smooth. Add the sugar and salt and mix well.
Preheat a small heavy-bottom saucepan over medium-high heat. When the pan is hot, turn off the heat and add the cumin seeds and peppercorns. Stir for 40-50 seconds, until they release their aroma. Remove from the pan and let cool for 5 minutes, then crush in a mortar with a pestle or on a hard surface with a rolling pin.
Set aside 1/4 teaspoon of this mixture and stir the remainder into the yogurt. Add the cucumber and stir to mix.
Transfer the raita to a serving dish and sprinkle with the reserved toasted spices and the paprika.
Ingredients
Directions
Peel the cucumber and scoop out the seeds. Cut the flesh into bite-size pieces and set aside.
Put the yogurt in a bowl and beat with a fork until smooth. Add the sugar and salt and mix well.
Preheat a small heavy-bottom saucepan over medium-high heat. When the pan is hot, turn off the heat and add the cumin seeds and peppercorns. Stir for 40-50 seconds, until they release their aroma. Remove from the pan and let cool for 5 minutes, then crush in a mortar with a pestle or on a hard surface with a rolling pin.
Set aside 1/4 teaspoon of this mixture and stir the remainder into the yogurt. Add the cucumber and stir to mix.
Transfer the raita to a serving dish and sprinkle with the reserved toasted spices and the paprika.