Jeera Raita
Cumin Yoghurt
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 5 mins
A crisp lightly spiced yoghurt finished with fresh tomatoes, cucumber and red onion.
Hari says
There are many, many different raita dishes to accompany your spicy Indian meal. This one is flavoured with roasted cumin seeds to give it an earthy depth, and the addition of the fresh salad makes this a beautiful side dish. Nice little dip, too.
- Ingredients
- Method
- 200ml natural set yoghurt
- A splash of milk
- 1 tbsp cumin seeds
- ½ cucumber, cubed
- 1 large tomato, cubed
- ½ red onion, very finely diced
- ½ tsp salt
- 1 tsp chilli powder
- 1 tsp garam masala
- Coriander to garnish
Method
- Heat a non-stick frying pan, add the cumin seeds and dry roast gently.
- Stir until they turn a shade darker and release their musky aroma.
- Remove and crush the seeds in a pestle and mortar.
- Put the yoghurt in a large bowl and add enough milk to get a runny consistency.
- Add the chopped tomatoes, cucumber, onion, salt and cumin.
- Stir together. Sprinkle on the chilli powder and garam masala.
- Garnish with coriander sprigs and refrigerate until required.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 67 |
| Fat (g) | 2 |
| of which saturates (g) | 1 |
| Carbohydrates (g) | 10 |
| of which sugars (g) | 6 |
| Fibre (g) | 0 |
| Protein (g) | 3 |
| Salt (mg) | 313 |
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