Ingredients
2 medium cucumbers
1 teaspoon salt
1 cup lowfat yogurt
1/2 teaspoon sugar
1/4 cup cilantro, chopped
2 teaspoons whole cumin seeds
1/2 teaspoon paprika
Preparation
Peel and core cucumbers and chop into 1/2" dice. Place in bowl. Cover with water and add salt. Place in refrigerator for at least two hours, or overnight.
In hot skillet, roast cumin seeds until they very slightly brown and become fragrant. Remove from heat and allow to cool. Grind in mini food chopper or coffee grinder. Set aside.
Drain cucumbers. Add yogurt, sugar, cilantro and half of the ground cumin. Stir and chill.
Before serving, garnish top of raita with remaining cumin and paprika.
