Raita and Pachchadi

Raitas and pachchadis based on yogurt to act as coolers in contrast to the hot and
spicy chutneys that dot the Indian meal.  All the recipes below serve 4 to 6 .


Ingredients: 

• 2 green cucumbers  
• Salt and black pepper to taste 
• 2 tablespoons finely chopped spring onion  
• 2 cups yogurt 
• 1'/2 teaspoons roasted cumin seeds (optional) 
• Garnish: 
• 1 tablespoon chopped fresh coriander or mint 

Method: 


Peel the cucumbers, halve them lengthways and remove the seeds. Cut the
cucumbers into small dice, sprinkle with salt and leave for 15 minutes, then drain
away liquid and rinse the cucumbers quickly in cold water. Drain well. Combine
with onion, yogurt, lemon juice and taste to see if more salt is required. Roast the
cumin seeds in a dry pan, shaking pan or stirring constantly, until brown. Bruise
or crush seeds and sprinkle over yogurt. Serve chilled, garnished with mint or
coriander.