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Cucumber Raita Recipe

The key ingredient to this cold Dahi yogurt based soup is dry roasted cumin seeds

Ingredients

1. Dahi Yogurt: 2 Cups

2. Grated Cucumber: ½ Cup

Skin cucumber, scoop out seeds, Grate very coarse
3. Finely chopped onion: ¼ Cup

I use red onions for color
4. Garlic: 1 Clove, peeled and minced
5. Salt: ½ teaspoon or to taste
6. Cayenne powder: ¼ teaspoon or to taste
7. Black pepper: Pinch
8. Whole Cumin Seeds: 1 teaspoon

9. Fresh Cilantro: 1 Tablespoon, washed stem discarded chopped

Method

Churn the yogurt using a blender or a mixer. Fold in items 2 thru 7.
Roast cumin seeds on a hot griddle (NO OIL) stirring occasionally on high heat till the seeds start turning black. Coarsely grind seeds with a pestle or a coffee grinder. Add ground roasted seeds to yogurt. Refrigerate. Serve with chopped fresh cilantro

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