This raita is different than any we’ve had before, mostly because of how spicy it is. We thought it might be too much having a spicy dish on the side of a spicy dish, but it really did end up being a cooling element. Toasting the cumin seeds before grinding them adds an incredible amount of flavor to this dish, and it’s definitely a key step. This is a great side for any Indian meal!
Soused Cucumbers in Yogurt and Fresh Mint (Kakadi Raita)
660 Curries: The Gateway to Indian Cooking – Raghaven Iyer
1 1/2 cups plain yogurt, whisked
1 teaspoon coarse kosher or sea salt
1 large English cucumber, ends trimmed off, peeled, cut in half lengthwise, seeds scooped out, shredded
1/2 cup firmly packed fresh mint leaves, finely chopped
1 teaspoon cumin seeds, toasted and ground
2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds)
Thoroughly combine all the ingredients in a medium-size bowl. Serve chilled or at room temperature. This will keep, covered, in the refrigerator for up to 4 days.
MacGourmet Rating: 5 Stars