Raita with Cucumbers

1. Peel and Grate Cucumber

Start by peeling and grating one cucumber. This should take about two minutes and ensures the cucumber is evenly shredded, which helps it blend smoothly into the yogurt.

2. Prepare Yogurt

Next, empty the yogurt into a serving bowl and beat it well with a fork. Spend a couple of minutes on this step to make sure the yogurt becomes smooth and free of lumps. A smooth yogurt base is crucial as it creates a creamy texture that perfectly complements the crunch of the cucumber.

3. Combine Ingredients

Once the yogurt is ready, add the grated cucumber, along with one teaspoon of salt, ⅛ teaspoon of freshly ground black pepper, ½ teaspoon of roasted, ground cumin seeds, and ⅛ teaspoon of cayenne pepper if you prefer a bit of heat. Spend about three minutes mixing these ingredients thoroughly to ensure every bite is evenly seasoned.

4. Garnish and Refrigerate

After combining these ingredients, sprinkle the top with ⅛ teaspoon of paprika and a pinch of roasted cumin. This not only adds a touch of color but also enhances the aromatic quality of the raita. Cover the bowl and refrigerate until you are ready to serve.

5. Serve Chilled

When ready, serve this delightful raita chilled, and enjoy its light, creamy texture and the subtle spice that complements so many dishes.