Cucumber Tomato Raita
This side-dish is great for hot indian curries. Let your guests mix raita with their rice to cool the hot chilli taste. I was first introduced to this recipe by an online penpal of mine - amy. However, i have adjusted the recipe to my taste.
Steps
Strain yoghurt of excess water for approximately 1 hour.
Peel and deseed cucumber.
Salt the cucumber and leave aside for 15 minutes.
Drain excess water and dice finely.
Deseed tomato and dice finely.
Finely dice onions or , optionally , crush garlic cloves.
Mix all of the above with the yoghurt.
Roast cumin seeds until brown and add to the raita.
Serve chilled , preferably leave in the fridge for a couple of hours for the ingredients to blend.
Ingredients
cucumber, onion, garlic, tomatoes, yoghurt, salt, roasted cumin seeds