Cucumber raita is a refreshing yogurt-based dish that is perfect as a side dish or accompaniment to spicy Indian cuisine. It's easy to make and provides a cooling contrast to the heat of many Indian dishes. Here's a cucumber raita recipe for you:
If you are fond of Raita, here is another raita recipe for you:
Ingredients of Cucumber Raita:
- 1 cup plain yogurt (curd)
- 1 medium-sized cucumber
- 1-2 cloves garlic, minced (optional)
- 1/2 teaspoon roasted cumin powder
- A pinch of black salt (kala namak)
- A pinch of regular salt to taste
- Freshly ground black pepper (optional)
- Fresh coriander leaves, chopped, for garnish (optional)
Instructions of Making Cucumber Raita:
1. Prepare Cucumber:
- Peel the cucumber and grate it using a grater. You can also finely chop it if you prefer a chunkier texture. If the cucumber has a lot of seeds, you can remove them for a smoother raita.
2. Whisk Yogurt:
- Whisk the yogurt in a mixing bowl until it's smooth and creamy.
3. Add Spices:
- Add roasted cumin powder, minced garlic (if using), a pinch of black salt (kala namak) and regular salt to taste to the yogurt. Black salt adds a unique flavor, but you can adjust it according to your preference.
4. Add Cucumber:
- Add the grated or chopped cucumber into the seasoned yogurt mixture and combine well.
5. Chill:
- If you like your raita cold, you can refrigerate it for about 15-30 minutes before serving.
6. Garnish:
- You can garnish the cucumber raita with freshly ground black pepper and chopped fresh coriander leaves or mint leaves for extra flavor and presentation.
7. Serve:
- Cucumber raita is ready to serve. It makes a delightful side dish with dishes like biryani, pulao, kebabs, or as a dip for flatbreads like naan or roti.
Cucumber raita is a simple and versatile recipe that you can customize to your taste by adjusting the seasoning and thickness. Enjoy the cool and refreshing taste of cucumber raita with your favorite Indian dishes!
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