Cucumber Raita
PREP TIME
5
COOK TIME
0
REST TIME
0
TOTAL TIME
5
CATEGORY
Saucery
SERVINGS
4
EQUIPMENT
Grater
Whisk
Cucumber Raita
Raita is the most common side dish in Indian cuisine and is on our table, served with our meal pretty much every other day. We see it so often that it is hardly visible. Ironic, right? Today let us give our humble raita its much-needed accolade.
Jazz up cucumber raita with fancy decorations and draw those negligent eyes towards it.
If not already, then now is the time to include raita into your daily meal.
PREP TIME
5
mins
COOK TIME
0
mins
REST TIME
0
mins
TOTAL TIME
5
mins
CATEGORY
SERVINGS
Saucery
4
EQUIPMENT
Grater
Whisk
INGREDIENTS
1 1/2 cup Yoghurt (I use Greek-Style yoghurt. Any non-flavoured yoghurt can be used)
1 1/2 medium-sized lebanese cucumber
1/4 tsp Himalayan Pink Salt
1/4 tsp Black salt
3/4 tsp Jeera powder (cumin powder)
1/2 tbsp Sugar (optional)
INSTRUCTIONS
Pour yoghurt in a bowl.
Add Himalayan Pink Salt, Black salt, Jeera powder, Sugar (optional) to yoghurt. Mix well until all ingredients dissolve completely.
In a separate bowl, grate cucumber with skin on (Skin adds colour and interest to the raita). If you do not like skin, then by all means you can peel and grate cucumber.
Take handful of grated cucumber in your palm and squeeze out water as much as possible and place squeezed cucumber in another clean plate or bowl. Continue this with rest of the grated cucumber.
Discard the cucumber water.
I would recommend repeating step 4-5 again to remove any additional cucumber water.
Place squeezed cucumber in yoghurt mixture and mix well until all the grated cucumber separates and disperses evenly in the yoghurt.
Pour raita in serving bowl and garnish with jeera powder, chopped cucumber and coriander.
Enjoy.
NOTES
Check my post for other options for raita
This recipe will keep for a day in the refrigerator.
Do not skip the step of squeezing cucumber or else raita will end up being a big puddle of mess.
Do not get tempted to add any water if the yoghurt is thick. Squeezed cucumber still has enough moisture to thin the yoghurt eventually.
Refer to the post for all the making photos and additional recipe tips.
BACK TO POST
