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Preparation Time: 5 minutes
Cooking Time: 1 minute
Servings: 4


½ teaspoon cumin seeds
¼ cucumber, about 10cm (4 inch) piece,
coarsely grated
300g plain (natural) yoghurt, low fat
1 tablespoon fresh coriander, chopped fine
4 mint leaves, chopped fine
Pinch of salt (optional)
Pinch of red chilli powder for garnishing and a few
additional coriander/mint leaves


1. Heat a small frying pan and dry fry the cumin seeds
for about 1 minute. Grind using a pestle and mortar
or alternatively when cool place the seeds in a plastic
sandwich bag and use a rolling pin to crush the seeds
into a powder.
2. Mix the cucumber, yoghurt, cumin, coriander and
mint. Add a pinch of salt if using.
3. Sprinkle with a pinch of red chilli powder and garnish
with mint and/or coriander leaves.

Raitha in bowl on black background with a meal