Sandhya's Cucumber Raita

This is an example of how something we have made so many times is vastly improved by a technique shared by Sandhya in her book Mysore Style Cooking.  We never heard of, or would have thought to cook the cucumber for the raita.  And it might sound strange or insignificant, but the results were delicious.

Sandhya's book is available from Ashtanga.com

Sandhya's Cucumber Raita

Recipe from Mysore Style Cooking by V. Sandhya

Serves 4

250 g / 8 oz cucumber
500 ml curd (yoghurt)
1 tbsp coconut, grated
1 tsp fresh coriander leaves, chopped
Salt to taste

Tempering

2 tsp oil
1/2 tsp black mustard seeds
1/2 tsp black gram dal (skinned & split)
1/2 tsp cumin seeds
1 pinch asafetida

1. Wash, deseed and finely chop the cucumber.  Cook it with 2 cups of water and salt to taste.  Cook for no more than 5 minutes, the colour must not pale.  Remove from the heat and drain the excess water.  Let the cucumber cool.
2. Heat oil on low and add black mustard seeds.  When they start to splutter and the black gram dal and stir.  When the dal turns golden brown add the cumin seeds and asafetida.  Remove from the heat and let cool.
3. In a serving bowl add the cooked cucumber, curd, grated coconut and salt if required.  Mix in the tempered seasonings and garnish with fresh coriander.  Serve immediately.