This post is very much related to the one about onion bhajis. As regular readers will know Total Yoghurt have very kindly sent me a tray of samples with which to cook. So far I have made scones and buckwheat pancakes and this is recipe number three, giving the yoghurt centre stage.
This dip is a bit of a twist on a cucumber raita. It’s not the time of year for mint in my garden and last year I failed to make my usual jar of mint concentrate and I refuse to pay the price of a pot from the supermarket when I have it rampant in my garden for most of the year. So this is a winter version of a raita, replacing the fresh herb with a spice. It was very good and suited the onion bhajis perfectly.
200g Total Greek Yoghurt
8-10cm chunk of cucumber, diced
1½ tsp cumin seed
Heat a frying pan over a medium heat until hot and add the cumin seed. Cook for a few seconds until the smell is released. Pour straight into a mortar and grind with the pestle to a rough powder (you still want the bite of the seed in there).
Mix the cucumber, yoghurt and cumin together and enjoy as a dip for crudites or bhajis or samosas, as a side for a curry or however you fancy eating such a delight.