The Great British Raita Cooling Cucumber Mint Yoghurt

Grate and Salt: Halve the cucumber lengthwise, scoop out the watery seeds using a spoon, and discard. Grate the remaining cucumber flesh directly into a fine-mesh sieve or on a clean muslin cloth.

Draw Out Moisture: Sprinkle the grated cucumber liberally with 1/4 tsp of salt. Set aside for 10 minutes to draw out excess moisture.

Squeeze Dry: Using the back of a spoon (or by wringing the muslin cloth tightly), squeeze out as much water as possible. The drier the cucumber, the thicker the Raita will be. Discard the liquid.

Whisk the Base: In the mixing bowl, whisk the Greek yoghurt until smooth and creamy. Ensure there are no lumps.

Add Seasoning: Stir in the roasted cumin powder, black salt, regular sea salt, black pepper, chopped mint, and coriander. If using, fold in the minced green chilli.

Fold in Cucumber: Gently fold in the squeezed, grated cucumber until evenly distributed. Do not overmix, or the mixture may start to thin out.

Taste and Adjust: Taste the mixture and adjust salt or seasoning as needed (it should taste slightly robust, as chilling will mute the flavours slightly).

Chill: Cover the Raita and refrigerate for a minimum of 30 minutes. Chilling allows the flavours to properly meld together, resulting in a much deeper, more refreshing taste.

Garnish and Serve: Just before serving, give the Raita a quick stir. Transfer to a serving dish, sprinkle a final dusting of roasted cumin powder and a few fresh coriander leaves, and serve chilled.