Cucumber Raita Recipe » Dassana’s Veg Recipes

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Cucumber raita is a well-liked savory condiment dip made with cucumber and curd (yogurt). It’s easy, refreshing and cooling to the palate. Cucumber raita recipe comes collectively in 5 minutes and tastes fabulous when paired with biryani, pulao or any Indian meal.

cucumber raita sprinkled with red chilli powder, roasted cumin powder and cilantro in a white bowl on a dark brown wooden board

About this recipe

Cucumber raita is a refreshing dip or sauce that we make with two fundamental substances – Curd (Yogurt) and cucumbers.

In fact, we Indians prefer to spice it up with gentle sprinkles of roasted cumin powder, chaat masala, rock salt or black salt and garnished with cilantro or mint. Yum!

If you wish to add some spice and warmth to your cucumber raita recipe, you’ll be able to embrace pink chili powder or cayenne pepper.

You can use any form of cucumber. In India, we make it with the inexperienced or white cucumber varieties, however English cucumbers work nicely too. Don’t hassle in regards to the seeds except you don’t want them.

In Hindi, cucumber raita is known as as ‘Kheera raita‘ or ‘Kheere ka raita‘- the place the phrases kheera (singular) and kheere (plural) consult with cucumber.

2 Methods

There are mainly two methods to make cucumber raita.

  1. One methodology squeezes the grated cucumber of its juice previous to being added to yogurt. If you grate cucumber, clearly extra juices are launched – this could make the raita runny. So the juices are squeezed from the grated cucumber utilizing a cheese fabric or muslin or a sieve. Normally, I don’t squeeze out the juices and immediately add the grated cucumber to the curd for dietary causes.
  2. The second methodology (which I’ve shared right here) includes including chopped cucumber to yogurt. If you chop cucumber, much less juices are launched and your raita doesn’t change into skinny or watery.

You’ll be able to select any methodology that you simply want when making cucumber raita recipe. I make it with each these strategies.

What’s the distinction between Tzatziki and Cucumber raita?

Each tzatziki and cucumber raita are our most popular condiments. I make tzatziki once I cook dinner Mediterranean impressed meals.

In case you are questioning what’s tzatziki! It’s a yogurt dip from the Greek delicacies and made with cucumber, garlic, olive vinegar, salt. It tastes fantastic with bits of pungent hits from the garlic and freshness of the cucumber.

On the face of it making each tzatziki and cucumber raita look related, however there are variations.

Firstly tzatziki is made with greek yogurt or what we name in India as Hung Curd. Cucumber raita is solely made with plain yogurt. So clearly tzatziki is creamy, thick and nice for use as a selection or dip.

Garlic is a singular spice that’s added in Tzatziki, whereas in cucumber raita we don’t add garlic.

Furthermore, in any raita recipe, we don’t add any form of acidic substances like lemon juice or vinegar. We additionally don’t add oil on to the yogurt. However sure, we might sauté some spices in oil and add this infused oil along with the spices to the yogurt.

collage of two photos of cucumber raita. one is cucumber raita in white bowl and second is it served with an Indian meal of roti and peas-potato curry

Our Favourite raitas!

There are such a lot of variations of raita made with veggies, fruits and herbs. Our favorites are Boondi Raita, Lauki Raita, and Pineapple Raita.

I additionally like cucumber raita, particularly for its cooling properties within the sizzling months. One other South Indian variation of raita which you can make with cucumber is that this Kerala Cucumber Pachadi.

Step-by-Step Information

Find out how to make Cucumber Raita

1. In a mixing bowl, whip 1 cup chilled curd till clean. Use contemporary do-it-yourself or packaged curd. Keep away from utilizing bitter tasting curd.

curd being whisked for cucumber raita recipe

2. Rinse, peel and finely chop 1 medium-sized cucumber. You want 1 cup of finely chopped cucumber. Add the cucumber to the whisked curd. When you want, you’ll be able to add grated cucumber.

TIP: Test the style of the cucumber earlier than chopping or grating. If it has a bitter or bitter style, then don’t use it.

finely chopped cucumber added to whisked curd

three. Add the bottom spices – 1 teaspoon roasted cumin powder, ½ teaspoon chaat masala powder and ½ teaspoon kashmiri pink chili powder (elective) or ¼ teaspoon pink chilli powder or cayenne pepper. Add salt as per style.

ground spices and salt added

four. Mix all of the substances collectively.

ground spices, salt and cucumber mixed evenly with curd

5. Lastly add 1 tablespoon chopped coriander leaves (cilantro). You can even add 1 tablespoon chopped mint leaves instead of coriander leaves.

coriander leaves added

6. Combine once more.

cucumber raita is ready to be served

7. Serve cucumber raita instantly garnished with a number of coriander leaves or mint leaves.

cucumber raita in white bowl with a spoon inside on a dark brown board

Serving solutions

  • With Indian meals: It may be served as a aspect dish with some vegetable curry, lentils, and roti or naan.
  • With paratha: You’ll be able to serve it with stuffed parathas as nicely. Aloo paratha, gobi paratha, broccoli paratha, mooli paratha or any stuffed paratha tastes pairs properly with cucumber raita.
  • Rice: Serving it with biryani and pulao makes it so tastier. It additionally tastes nice with khichdi, dal and steamed rice.
  • With Veggies: And sure, you can even serve cucumber raita as a dip with contemporary, roasted or baked veggies.

Storage

Leftovers might be saved just for a day in a fridge. This raita is finest had contemporary and the style adjustments if you refrigerate it. So solely make quantities of it which you can end in in the future.

Ideas

Useful Ideas

  • Cucumber: Any contemporary cucumber works drastically on this raita. In case you are involved in regards to the seeds, then make it with English cucumber. Style the cucumber earlier than chopping or grating. If it tastes bitter or bitter, then discard it.
  • Curd: If you make any raita, at all times use do-it-yourself Curd or entire milk curd. The curd or yogurt shouldn’t be bitter. Except you’re on the lookout for low fats choices, then in fact make it with low-fat yogurt.
  • Spices: The same old spices that we add to a raita are roasted cumin energy, pink chili powder. I additionally perk up my raita with some chaat masala – however you’ll be able to skip it. Exchange pink chilli powder with paprika or cayenne pepper.
  • Cumin powder: Within the recipe we use toasted cumin powder which is nothing however floor roasted cumin seeds. You may make a small batch by roasting or toasting ½ cup cumin seeds (or any quantity you like) in a skillet or pan till aromatic. Allow them to cool after which grind in a spice-grinder to a fantastic texture. Place the finely floor cumin seeds in an air-tight jar. Retailer in a cool dry place.
  • Herbs: Coriander leaves (cilantro) and mint leaves are the popular selection of herbs in a raita. You’ll be able to even sub about ½ to 1 teaspoon dried mint leaves for contemporary leaves. Use contemporary parsley instead of cilantro.
  • Spicing: Any raita is subtly and minimally spiced and it’s by no means made spicy – because it accompanies a spiced biryani, gravy or kebab. So do use the identical proportion of pink chilli powder as talked about within the recipe. You’ll be able to positively add much less, however don’t extra. However you’ll be able to improve the quantity of roasted cumin powder and chaat masala a bit.

Extra Raita!

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Cucumber raita is a well-liked savory raita dip made with cucumber and curd (yogurt). It’s easy, refreshing, cooling to the palate and comes collectively in 5 minutes.

Prep Time 5 minutes

Cook dinner Time zero minutes

Whole Time 5 minutes



Servings 2

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This cucumber raita recipe publish from the archives (September 2011) has been republished and up to date on 17 January 2021.



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