Cucumber Raita is a refreshing tasty side dish that complements Indian dishes like biryani, pulao and other main courses. It's made by mixing cool yogurt with juicy cucumbers, fragrant curry leaves, and mustard seeds. This dish not only cools down spicy flavours but also adds a fresh and delicious touch...
Ingredients
- 1medium-sized Cucumber (grated)
- 1cupthick plain Yogurt (curd)
- 1Green Chilli (deseeded & chopped)
- 1tspSugar
- 1/4cupmilk or water (optional)
For Tempering
- 1tbspOil
- 1/2tspBlack Mustard Seeds
- 1indry Red Chilli (broken pieces)
- 1sprigof fresh Curry Leaves
- 1/2tspSalt (to taste)
- 1/2tsproasted Cumin powder
- 1/4tspChaat masala
- Fresh coriander leaves for garnish
How to make Cucumber Raita
Grate the cucumber with the peel intact, allowing the excess water to remain. (You can drain or incorporate the excess water into the yogurt to elevate the flavour and texture.) Set aside the grated cucumber.
In a bowl, whisk the yogurt until it becomes smooth. Combine it with the grated cucumber, chopped green chilli, and sugar. (If needed, incorporate milk or water to achieve the desired smooth consistency.)
For Tempering
Heat oil in a small pan over medium heat.
Add black mustard seeds. Once they start to splutter, turn off the heat and add dry red chilli and curry leaves. Allow it to cool, before pouring it over the cucumber-yogurt blend.
For Seasoning
Season with salt, cumin powder, and chaat masala. Mix well. Garnish with fresh coriander leaves.
Chill the raita in the refrigerator for at least 30 minutes before serving to allow the flavours to blend.
Serve the cucumber raita as a refreshing side dish with biryani, pulao or any main course. Enjoy!
Tips & Tricks
Adjust the seasonings according to your preference.
Before grating the cucumber, check for bitterness. If it tastes bitter, refrain from using it.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨