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Directions

  Toast the cumin seeds over medium heat in a dry pan until they begin to brown. Watch carefully and toss frequently so that the seeds do not scorch.

1 1/2 tablespoon whole cumin seeds, toasted

  Cut the tomatoes in half, remove the seeds, and then cut into a medium dice.

  Peel the cucumbers, cut them in half, scrape out the seeds with a spoon, and then cut into a medium dice.

  Wash and trim the scallions, and then chop both the white and green parts.

  Measure the yogurt into a medium sized bowl for mixing with the other ingredients. The yogurt should be plain, not vanilla or any other flavor.

  Combine the cumin seeds, tomatoes, cucumbers, scallions, salt and cilantro with the yogurt in the bowl. Adjust the salt as needed.

2 roma tomatoes, diced

1 cucumber, diced

2-3 scallions, chopped

3 cups plain yogurt

1 teaspoon kosher salt to taste

1 tablespoon fresh cilantro, minced

Kids!

Kids can make this entire dish with a little supervision.

Notes...

This is a very easy side to make. The roasted cumin seeds add a lot of flavor, so include them if you can. For a thicker, creamier Raita, substitute 1/2 cup of sour cream for 1 cup of the yogurt. A few tablespoons of minced mint leaves adds some jazziness if you have some on hand.