Mustardy cucumber raita with sesame and a panch phoron tempering
Curries With Bumbi · ♥ 1K likes · 91.8K views · 6 min video
Read about yogurt in the BrightCulinary Book
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Ingredients
Method
Techniques
- English cucumber
Peel the cucumber if shriveled (English cucumbers need no peeling). Cut this portion into long pieces and discard the seeds so the raita is not watery.
- 2 tsp salt
Set the cucumber portions in a colander over a bowl, add about two teaspoons of salt and leave about half an hour to draw out water.
Toast about two tablespoons of cumin seeds in a pan over medium-low heat, stirring continuously, until slightly brown, not dark, or they turn bitter. Grind to a fine powder in a mortar and pestle or spice grinder.
- 1 tbsp toasted white sesame seeds
Warm about a tablespoon of toasted white sesame seeds in the same pan (untoasted seeds: roast on very low heat until just browning); grind to a fine powder.
- 1 tsp roasted cumin powder
- 2 tbsp plain unflavored thick yogurt or greek yogurt
In a bowl mix the cumin powder, sesame powder, yogurt, Dijon mustard, black pepper and salt; add the cucumber and mix again.
- 1 tsp Dijon mustard
- freshly crushed black pepper
- ½ tsp salt
- 2 tsp oil
- ¼ tsp Bengali five spice (Panchforon)
- turmeric powder
- red chilli powder
Heat two teaspoons of oil over medium heat; lower the heat, add the panch phoron and let the seeds crackle. Off the heat add a pinch each of turmeric and red chilli powder; pour over the cucumber.
- 1 whole fresh red chilli
- chopped mint
- coriander leaves
Add a fresh red chilli, chopped mint and coriander leaves.
A panch phoron tempering