Uttarakhand Raita Hemp Seed Cucumber Mountain Yogurt Cool

Method

1. 1

   Grate the peeled cucumber on the coarse side.

2. 2

   Place in a clean cloth and squeeze firmly to remove all excess water — dry cucumber keeps the raita thick and creamy rather than watery.

3. 3

   Whisk thick cold yogurt until completely smooth.

4. 4

   Dry-roast 1 tbsp hemp seeds in a small pan for 2 to 3 minutes until they pop.

5. 5

   Cool. Lightly crush with a mortar or the back of a spoon.

6. 6

   Combine grated cucumber, whisked yogurt, crushed roasted hemp seeds, roasted cumin powder, black salt, finely chopped mint and regular salt. Mix gently.

7. 7

   Taste — the raita should be cooling from cucumber and yogurt, fragrant from cumin and mint, with the distinctly Pahadi nuttiness from roasted hemp seeds.

8. 8

   Refrigerate for 20 minutes before serving.

9. 9

   Dust a pinch of red chilli powder on top.

10. 10

    Serve alongside any Pahadi meal as a cooling accompaniment.