Cucumber Salad with Yoghurt – Kheere Ka Raita

Peel the cucumbers and cut them in half. Scrape out the seeds with a spoon and discard. Grate the cucumber or slice thinly with a cucumber slicer.

Rinse the tomatoes, cut them into quarters, and use a spoon to scoop out the insides, which you can use elsewhere. Thinly slice the rest and add to the cucumber mold.

Slit and seed chili, cut into thin strips and add.

Mix sour cream, yogurt, cumin and mint (or cilantro greens) well in another baking bowl.

The vegetable and yogurt mixture can be prepared several hours in advance and saved in the refrigerator until later use. If you are using dried mint, refrigeration is actually necessary so that the yogurt can fully absorb the mint flavor.

Before serving, mix the salt and vegetables into the yogurt mixture. Season to taste and transfer to a large enough bowl to serve. Sprinkle with a little cumin if desired.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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