Kheere Ka Raita: Cucumber Raita

Did you know that the cucumber originated in India? It is only fitting that this gourd gets used to add the “cool" factor to Indian cuisine. Here’s to the pitta-placating, palate-cleansing cucumber raita (yogurt dip).

Cucumber raita works well as an accompaniment with any Indian meal of rice/chapatis, vegetables and dal.

You Need:

[Serves 4]

• Plain yogurt – 3 cups
• Cucumber – 2 medium-sized
• Green chilies – 1 (adjust to taste)
• Fresh coriander leaves – a few sprigs
• Ginger – a small knob (~1/2 teaspoon, grated)
• Yellow mustard seeds (peele sarson) – 1/2 teaspoon
• Black salt* (kala namak) – to taste [buy here]
• Salt – to taste
• Sugar – 1/4 teaspoon

*Some do not like the slightly sulphurous taste of black salt. If you prefer not to use it, increase the amount of regular salt.

In the picture above (clockwise from top-right: Coriander leaves, green chili, knob of ginger; yellow mustard seeds; English cucumber; fresh homemade yogurt.

How To Make Cucumber Raita:

1. Make roasted mustard powder

On a hot tava/skillet, dry roast yellow mustard seeds on low flame, till they turn a shade darker and give off aroma. (about 2mins)

Switch off the heat and let the mustard seeds cool.

Dry grind the roasted mustard seeds to powder.

2. Grate the cucumber

Peel the cucumber lightly. I let some of the peel remain as it adds interesting color and crunch to the raita.

Grate the cucumber. If, like me, you are not a fan of cucumber seeds, do not use the core for the raita.

Squeeze out the water from grated cucumber.

3. Season the yogurt

Whisk yogurt well with salt, black salt, sugar and mustard powder.

Add chopped green chilies, coriander, grated ginger and grated cucumber to the spiced yogurt.

Give it a final whisk.

Let cucumber raita rest for about two hours before serving. Refrigerate if you will be serving it later.

My meal: rice, channa masala and cucumber raita.

Notes:

Check out other similar raita recipes on the blog: chayote raita, bathua raita, lauki raita.