Watermelon Raita with Roasted Cumin

1.In a mixing bowl, add 2 cups of plain yogurt and whisk until smooth and creamy.

2.Grate 1 cup of fresh watermelon and add it to the yogurt. Mix well to combine.

3.Add salt and black pepper to taste, and if you prefer a bit of heat, sprinkle in 1/4 teaspoon of red chili powder.

4.In a small pan, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add 1 tablespoon of fresh curry leaves and sauté for about 30 seconds until they become crisp and aromatic.

5.Add the crushed roasted cumin seeds to the pan and sauté for an additional 10 seconds, allowing the flavors to meld together.

6.Pour the tempered oil, curry leaves, and cumin mixture over the yogurt and watermelon mixture. Stir gently to combine all the flavors without breaking down the watermelon too much.

7.Finally, garnish with 1 tablespoon of chopped fresh mint leaves for an added burst of freshness.