Cucumber Raita by Sarah

Ingredients for 4 servings:

• 1 cucumber(s)
• 200 g sour cream
• 200 g yogurt
• 4 tbsp double cream
• ½ bunch coriander leaves
• ½ bunch mint
• 2 chili peppers, green
• 1 chili pepper(s), red
• Salt
• pepper
• 1 tbsp cumin
• 1 tbsp mustard seeds
• 1 tbsp coriander
• 1 tbsp black cumin
• Coriander leaves for garnishing
• Mint for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Cucumber salad with a difference

Wash, dry, and trim the cucumber, then dice the flesh. Mix the sour cream, yogurt, and double cream and add to the cucumber pieces. Wash and dry the herbs, finely chop the leaves, and add to the cucumber mixture. Wash the chili peppers, halve them lengthwise, remove the seeds, and cut into strips. Add to the other ingredients. Season with salt and pepper and let stand in the refrigerator for about 20 minutes. Toast the remaining spices (cumin, mustard seeds, coriander, and black cumin) in a dry pan until the seeds begin to burst and release their fragrance. Sprinkle the seeds over the cucumber raita and serve garnished with coriander and mint leaves.