I just LOVE this dip! Especially because everything I make is almost always bound to be super spicy...coz that's how I like my food...lol. So this lovely lovely dip helps cut down the heat of all the spices. It tastes great with bbq's and biryanis.
There are so many versions of Raita out there, but this is by far my absolute favourite. I don't make it any other way. :)
1 large green English cucumber
2 cups plain yoghurt (whole-milk yoghurt preferably)
¼ cup of finely chopped fresh mint
½ tsp. salt
½ tsp. sugar
pinch of cumin powder
pinch of Spanish paprika or black pepper powder
Whip the yoghurt until smooth and creamy, and then add the cumin, salt, sugar and mint into it. Set aside
Peel then cut the cucumber lengthwise in half, and scrape out all the seeds. Chop or grate the cucumber finely. Then wrap the grated cucumber in a clean towel and squeeze out all the excess water.
Add the cucumber into the yoghurt mixture; sprinkle the paprika or black pepper and mix well. Cover and refrigerate for at least an hour. It taste even better the following day. Serve with your spicy meal and enjoy! :)