Step 1: Making the Raita
- 1 1/2 cups Simple Cashew Cream
- 1 cucumber, half grated, half diced
- 1 tbsp grated onion
- 1 tsp jalapeño, minced (add more to taste)
- 1/3 cup cilantro, roughly chopped
- 1/8 cup mint, roughly chopped
- 1/2 tsp ground cumin, or to taste
- 1/2 tsp sea salt, or to taste
- chili powder, for garnish
To make the raita, first prepare your mise en place—including the making of the Cashew Cream. Since cucumbers contain a lot of moisture start by making a thick cashew cream (adding less water) and if needed, the consistency can be adjusted later.
To assemble the dish, reserve approximately 2 tbsp of diced cucumber and then combine all of the remaining ingredients. Gently mix together and taste for seasoning. Adjust the salt and heat as desired.
Lastly, spoon into a serving dish and garnish with the reserved cucumber, a good sprinkling of chili powder, and a few cilantro leaves, if desired.