Wash the coriander and cut off only the thick stems before the area where the leaves start. Chop the remaining coriander in small pieces.

Blend the yoghurt with a hand blender so that it gets thin and even foams a bit. Add the salt and the coriander and mix it well.

Heat up the oil in a pan. When it is hot, add half a teaspoon of cumin and let it change colour slightly while stirring. When it has started smelling beautifully, you can just take it off and right away add it in the raita – doesn’t it sound nice when it sizzles?

Wipe the pan, so that there is no fat left in it and add the remaining half of the cumin into it. Roast it until it changes its colour. Grind it with a mortar and finally add the roasted cumin powder on top of your dish. It serves as decoration but also adds delicious taste once mixed. For decoration, you can add some more coriander leaves on top. Serve it cold – it is most refreshing that way!

Enjoy!