To go with my tandoori chicken and rice, the HTB suggested some cucumber raita. I first had raita at Aunty T’s house. It was a simple combination of yogurt (homemade) and cucumber and it was delicious with the roast chicken that she had made.
I found this recipe on Epicurious. It is simple and delicious. I didn’t add the garlic though (forgot about it) and mint leaves (didn’t have any). It would probably have been much better with the garlic. The mint leaves are more of an optional ingredient.
I ate the raita over a couple of days. The raita tasted best on the day it was made. It was lovely with the tandoori chicken.
(taken from here)
- 1 medium cucumber
- 1 teaspoon cumin seeds
- 2 cups plain, whole-milk yogurt
- 1 clove garlic, peeled and minced
- 2 tablespoons fresh coriander or mint leaves, chopped
- cayenne or paprika to garnish
- Peel cucumber. Cut lengthwise into 1/4-inch strips, then into thin slices crosswise. Blot off moisture with paper towels.
- Toast cumin seeds for a few seconds in a small, heavy frying pan over high heat.
- In a bowl, stir yogurt until it is smooth. Mix it with the cumin, garlic and coriander or mint leaves.
- Combine mixture with cucumber slivers, sprinkle with cayenne or paprika, and chill before serving.