|Cumin seeds||2 Teaspoon|
|Natural yogurt/Curds available in market||250 Gram (thick set)|
|Green chilies/Red chilli powder||1⁄2 Teaspoon|
Peel the cucumber cut finely.
Heat a small pan and over low heat dry roast the cumin seeds until they turn a shade darker.
Allow the seeds to cool, then crush them.
Beat the yogurt until smooth. Stir in the cumin along with the salt.
Reserve a few slices of cucumber for garnish and add the rest to the yogurt. mix thoroughly.
Transfer the raita into a serving bowl and arrange the reserved cucumber on top.
Sprinkle red chilli powder evenly on the sliced cucumber.
Optional-Coriander/celery can be used for garnishing