Peel the cucumber and scoop out the seeds then the flesh into bite size pieces.

Put the yogurt into a clean bowl and beat with a fork until smooth then add the sugar and salt and mix together well.

Heat a small heavy~based saucepan over medium to high heat and when the pan is hot turn off the heat then add the cumin seeds and the peppercorns and stir constantly for 40-50 seconds ~ until they release their aroma then remove them from the pan and leave cool for about 5 minutes .

After they have cooled , crush them in a spice grinder or mortar and take out a quarter teaspoon of the mixture and set aside and stir the rest into the prepared yogurt then add the cucumber pieces and stir to mix well.

Transfer the prepared Rita mixture into a small serving bowl and sprinkle with the reserved quarter teaspoon of toasted spices and the paprika and serve. Enjoy. :-)

For a cooling fresh difference try adding some finely chopped fresh mint to the cucumber.