How to Make It
Step 1
Place the cucumber and tomato in a fine strainer set over a bowl and sprinkle with 1/4 teaspoon of kosher salt. Let stand for 20 minutes.
Step 2
Lightly press the cucumber-tomato mixture to release any excess liquid and transfer the mixture to a serving bowl; discard the liquid. Stir in the yogurt, sour cream, minced jalapeño, 2 tablespoons of chopped mint and the lemon juice and cumin. Season the raita with salt, garnish with chopped mint and serve.
Make Ahead
The raita can be refrigerated for up to 2 days.
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