This raita or pachadi is simple and delicious and is spiced simply with roasted cumin seeds. It is a cool and refreshing summertime recipe. Raitas are best eaten immediately but will keep up to 2 days. I like using the hot-house or Persian cucumbers for their mild taste for this dish; plus their skin is very tender so no need to peel - less time for meal prep!
2 Medium Cucumbers
1/2 small Red Onion(Optional)
1/2 cup cherry Tomatoes
1/2 cup chopped Cilantro leaves
1/2 tsp salt
1 cup Thick Yogurt
1 cup regular or low fat Sour Cream
1 Tbsp Whole Cumin Seeds, dry roasted and ground
A little Ground Red Chili or Cayenne or Paprika for garnish
Wash and dry all the veggies. Peel the cucumbers if they are waxed or have tough skins. Cut in half and check the seeds; if they are tender and immature, go ahead and chop finely. If the seeds are mature, scoop them out before chopping.
Finely chop the onions; halve the cherry tomatoes.
Place all the ingredients in a bowl and mix with most of the ground roasted cumin seeds; save a couple of pinches for garnish.
Place the raita in a serving dish, sprinkle the saved ground cumin and ground red chili/cayenne/paprika in a decorative design and chill until ready to serve.
Serve cold by itself, with sandwiches, rice, breads, curries, etc.