Firmly Indian in origin, raita is actually a term that covers a wide range of condiments using vegetables, fruits and sometimes even pulses. What they all have in common is their role as a cooling accompaniment to a curry. This version is very simple, which I generally prefer as there is usually so much going on in a curry meal that it’s a relief to have something gentle to cool the palate and balance the flavours. This also makes quite a lot (about 450 g/1 lb) but it will keep in the fridge for up to a week.
Ingredients 4
1 telegraph cucumber, medium, grated with skin on
7 g salt flakes
4 g cumin seeds, toasted, coarsely ground
300 g thick Greek yoghurt
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Method 4
Using the second finest grade on a box grater, grate the , skin and all, into a bowl. Add the and mix through.
Transfer the cucumber mix to a fine strainer and leave to drain over a bowl for at least an hour.
Meanwhile, place the in a small frying pan over a medium heat and toast, stirring, for 1–2 minutes until fragrant. Tip into a bowl and allow to cool, then grind to a coarse powder.
Transfer the drained cucumber to a bowl and mix through the and . Serve cold.
