Cucumber-Tomato Raita

1. 1

   Strain yoghurt of excess water for approximately 1 hour.

2. 2

   Peel and deseed cucumber.

3. 3

   Salt the cucumber and leave aside for 15 minutes.

4. 4

   Drain excess water and dice finely.

5. 5

   Deseed tomato and dice finely.

6. 6

   Finely dice onions or, optionally, crush garlic cloves.

7. 7

   Mix all of the above with the yoghurt.

8. 8

   Roast cumin seeds until brown and add to the raita.

9. 9

   Serve chilled, preferably leave in the fridge for a couple of hours for the ingredients to blend.

* Per serving · 4 servings · Values may vary.

No additional tips available.