Ingredients
2 cups unflavored yogurt, dairy or nondairy
2 tablespoons minced fresh mint or 2 teaspoons dried
½ teaspoon salt or to taste
¾ teaspoon roasted ground cumin
1 cucumber peeled and diced
Freshly ground black pepper
Garnish
Mint and/or cilantro leaves
Directions
1
Stir yogurt briskly in a bowl to make sure it is smooth.
2
Mix in mint, salt, and cumin.
3
Add cucumber. Stir well.
4
Refrigerate for several hours for best flavor.
5
Place in a serving dish. Grind a bit of black pepper over the top.
6
Garnish the raita with mint and/or cilantro leaves. Serve cold in small bowls.
Note:
This dish typically features dairy yogurt, but for a vegan version, experiment with unsweetened plant-based alternatives.
Serves 4