Cucumber Raita

Method

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1. 1Toast the cumin seeds in a small dry pan over medium heat for 1-2 minutes, shaking the pan. As soon as they darken a shade and smell fragrant, tip them onto a plate.
2. 2Once cool, grind the toasted cumin to a powder in a mortar or with the end of a rolling pin.
3. 3Coarsely grate the cucumber and squeeze out most of the liquid with your hands. This keeps the raita from turning watery.
4. 4Whisk the yogurt until smooth; if very thick, add 2-3 tbsp cold water until it slowly drops from a spoon.
5. 5Stir in the cucumber, salt, sugar, mint, coriander and most of the toasted cumin.
6. 6Transfer to a serving bowl and sprinkle with the remaining cumin and a pinch of chilli. Chill for at least 15 minutes and serve with curry, biryani or pakoras.