2 tbsp chopped fresh coriander, plus extra
1/2 tsp sugar
Heat a small frying pan and dry fry the
cumin seeds for 1-2 minutes, until they release their aroma and begin to
pop. Lightly crush the cumin seeds in a pestle and mortar, or flatten
them with the heel of a heavy-bladed knife until crushed. Finely chop
the garlic, green chili and red onion. Stir into the yogurt with the
crushed cumin seeds and chopped coriander. Add sugar and salt to taste.
Spoon the raita into a small bowl and chill until ready to serve.
Garnish with extra coriander before serving.
For an extra tangy raita, stir in 1tbsp