Maryam’s “Go-To” Cucumber Raita
-serves 2
INGREDIENTS:
1 cup plain yogurt (Greek or regular; you can also substitute vegan yogurt–I especially like cashew base)
½ cucumber (or more if you’re like me), finely diced or grated
½ teaspoon ground cumin (ideally toasted)
¼ teaspoon salt, or to taste
1 tablespoon chopped fresh cilantro or mint
A pinch of coriander
A splash of water, as needed
Garnish with fresh cilantro (and I like to add some thinly sliced red onion on top)
PROCEDURE:
Whisk the yogurt until smooth, adding a splash of water if you prefer a thinner consistency.
Stir in the cucumber, cumin, salt, and fresh herbs.
Taste and adjust the seasoning. Add a pinch of chili powder if you like a little heat.
Refrigerate until ready to serve, or enjoy immediately.
My tip: Raita is especially good alongside biryani, but don't stop there. Try it with grilled vegetables, roasted potatoes, or as a cooling sauce for just about anything coming off the grill. Simple, delicious, and always welcome at my table.