Chilled Cucumber Raita with Mustard Seeds

Makes approximately 4 cups


2 tablespoons of canola oil
¼ teaspoon of mustard seeds
2 large cucumbers, seeded and diced
3 cups of plain yogurt (whole or reduce fat)
¼ cup of mint chopped
1 teaspoon cumin
Salt to taste
Green chilies, optional


Heat oil in a small pan over medium heat. Add mustard seeds and let them pop in oil for approximately a minute. This makes the oil very aromatic. Remove pan from heat and cool. Peel and seed cucumbers cut into small dice. Stir cooled mustard seeds into yogurt and whisk yogurt. Stir mint, cumin, salt and green chilies. Refrigerate for at least an hour, until the mixture is chilled.