Swetha's Fusion

Cucumber Raita | Cucumber Curd Salad

Tuesday, July 07, 2020

Raita is mainly a north-Indian side-dish served along with spicy paratha and/or spicy mixed rice like pulao or biryani. Raita is made out of vegetables and curds. There are many variations of the recipes.There is no rule, but some of variation of Raita goes well with particular dish. Raita has an cooling effect and also help with digestion. It is made as side-dish especially with main dish which uses lots of Garam-masala (like in biryani) to balance it out. It is regularly made due to the hot-dry weather conditions in the region,

Here, I am sharing my cucumber Raita recipe. I do use ready MDH masala(s) for additional flavor. which are optional.

Variations: Boondi raita, Cucumber raita, Onion-tomato raita

Ingredients:

1 - Cucumber
2 cups - Thick Curds or Greek yogurt
¼ tsp - chili powder
¼ tsp - ginger powder
½ tsp - cumin powder or MDH Jal-jeera powder
¼ tsp - MDH chutney Pudina masala
¼ tsp - MDH Dahivada raita masala
½ cup - Fresh coriander/cilantro leaves
3 to 4 - Green Chilies (optional)
Salt to taste

Method:

Wash, peel and cut cucumber into very small pieces. You may also grate it. Grating cucumber tends to make it soft. I like my Raita to be bit chunky.

If using green chilies, cut them into big pieces. ... so it is easily visible and be able to separate it while eating.
Add ½ cup of water to the curds and whisk the curds until it is smooth.
To the curds, add all the dry ingredients and whisk to mix it all well.