Cucumber Raita Recipe : Chilled Crunchy Curd Dish!

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The Cucumber Raita Recipe is easy to make especially when you are fasting. It is a healthy side dish to have with any heavy Indian meal. The dish has a combination of sweet and salty flavors with the minor touch of sourness. The mild flavor of cucumber merges well with the high flavors of spice. The Raita pairs like a perfect match with all south Indian dishes, veg Hyderabad biryani and paneer pulao. The preparation needs minimum time and availability of barely few ingredients. All you need to grab in some fresh thick curd, veggies like cucumber, beans and onion, lemon, herbs, seeds, spice powders and some condiments.

Cucumber Raita

Author: Karishma Shah
Recipe Category: Side Serve
Cuisine: Indian

Description: The Cucumber Raita Recipe is a cooling accompaniment with hot and heavy meals. The cucumber is grated and sprinkled with few condiments. Make and Enjoy!

Cucumber Raita Recipe

Cucumber Raita Recipe Ingredients:

Thick Yogurt – 1 cup
Cucumber – 1 cup
Onions – 1 cup
Black Pepper- ¼ tsp.
Lime Juice – ¼ tsp.
Mustard Seeds – ¼ tsp.
Black Beans – ¼ tsp.
Green Chilies – ½ tsp. (1 piece)
Red Chili Powder – ½ tsp.
Dry Mango Powder – ½ tsp.
Chaat Masala Powder – ½ tsp.
Cumin Powder – 1 tsp.
Coriander Leaves – ½ tbsp.
Mint Leaves – ½ tbsp.
Salt – as per taste.

Note: You can use any other spice powder or even skip using one or two.

Cucumber Raita Recipe Steps:

Pre-Preparation:

Rinse the cucumber under fresh water of tap.
Peel the skin of cucumber.
Finely chop the cucumber or grate the cucumber.
If you grate the cucumber, then squeeze the water from it.
Finely chop the onions.
Wash and chop the coriander leaves with cold water.
Rinse the mint leaves once before chopping them.
Deseed the green chilies and slice chop them.

Note: Do not discard the cucumber water, it is good for health so drink it.

Preparation:

Take a mixing bowl and transfer 2 cups of yogurt into it.
Now beat the curd until it takes smooth and creamy texture.
Add sugar, black pepper and cumin powder.
Whisk well and add the pinch of salt.
Now add the chopped or the grated cucumber to the bowl of yogurt.
Now add all the chopped onions and the chopped green chilies into the yogurt.
Sprinkle all the condiments like black pepper powder, Chaat masala, red chili powder and the dry mango powder.
Heat the oil in a small skillet.
When the oil is hot, then add the mustard seeds.
Wait till they crackle and bubbles blow.
Now when you see them splutter, add the beans and fry till they become golden brown in color.
Transfer this to the bowl of cucumber and yogurt mixture.
At this time you can squeeze some lemon juice in it.
Again mix well so that the ingredients blend with themselves and submerge in the Curd.
Wrap the bowl with a plastic foil and keep it in a refrigerator to cool for half an hour.
Check the fridge and when the Raita is chilled, take it out to the serving bowl.
Check for the taste, and if you feel then add the salt if required.
Season with the chopped mint leaves.
Sprinkle some of the chopped coriander leaves over the Raita.

And the sour yet tasty Cucumber Raita is ready to be served and savor!

Note: You can add sugar too if you desire for.

Additional Information:

Calories: 134 calories
Total Time: PT15M
Serves: 3
Date Published: 2016-09-21

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The pungent aroma of onions and the milky fragrance of the cumin powder amalgamates in a divine way with the refreshing flavors of mint leaves. The lovely white delicate look amazes both the eyes and the taste buds. The wonderful whiff of the Raita spreads all over the kitchen. The sprinkle of red chili powder is to increase the spice value whereas the black pepper powder enhances the overall flavor. There is no fixed rule to use onions, they are optional and can be skipped.

Be sure to buy the best cucumbers from the market, which are fresh and has minor crunch. The cooling properties of Cucumber are known to all and it’s the best component to eating which keeps you hydrated in the tough summers. It also provides relief from the inside out heartburns. It instantly boosts immunity as it is the storehouse of various vitamins. It enhances the dull skin by supplying it with necessary mineral. It aids in weight loss, relieves eyes from strain and refreshes the awful odor of mouth. All these factors make the cucumber most favorable to eat on sunny days.

As mentioned, the cucumber raita recipe can be prepared in an easy manner with no efforts and almost no cooking. The simplicity of the dish makes it special among its competitors. Also, the major reason to choose it over the others is because it gets assembled quickly. You may definitely tag this cool Raita as one of the best accompaniment for various Indian dishes. This Raita, of course, yummy but it is also healthy to have cucumbers in summers.

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Remarks:

The Cucumber Raita Recipe gets ready in short time of 15 minutes. You only have to mix ingredients when veggies are chopped and you have already whisked the yogurt.
The mentioned proportion is for the serving of 3 people, but you can increase or decrease the proportion depending on a number of people.
You can also immediately serve the Raita without keeping in the fridge, but it tastes even better if served cooled.
You can also sprinkle the mix of spice powders like pomegranate seed powder and other dry powders.
If you are making this Raita on the day of fast, then skip spice powder and salt.
You may add little water or milk if the yogurt it too thick. Avoid beating the Curd with the electrical blender.
Always check if the curd is not sour before using it as it can ruin the taste.
You can adjust the proportion of condiments and sugar according to the quantity of yogurt.

Garnishing:

You may serve the cool cucumber Raita with all type of Indian curries and variety of different rice dishes. Pour the Raita in the serving bowl and garnish it with: