Cucumber Raita – Indian Recipe
Cucumber Raita is a refreshing and cooling side dish that is commonly served in Indian cuisine. It’s a simple yet flavorful dish that perfectly complements rich and spicy curries.
Key Characteristics:
- Main Ingredients: The primary ingredients are yogurt and cucumber. The yogurt provides a creamy base, while the cucumber adds a crisp, refreshing texture and a subtle flavor.
- Spices and Herbs: Cumin powder is a key spice in raita, adding a warm, earthy flavor. Other spices like red chili powder and black salt can be added for extra flavor and heat. Fresh herbs like coriander and mint are often used to enhance the aroma and taste.
- Texture: Cucumber Raita has a smooth and creamy texture from the yogurt, with a contrasting crunch from the cucumber.
- Flavor: The flavor profile is a delightful blend of tangy yogurt, cool cucumber, and warm spices. The black salt adds a unique, slightly salty and sulfurous flavor that complements the other ingredients. The red chili powder provides a subtle heat, while the lemon juice adds a bright, citrusy note
How to Make Cucumber Raita:
- Whisk the Yogurt: Whisk the yogurt until smooth to remove any lumps.
- Add the Cucumber: Grate or finely chop the cucumber and add it to the yogurt.
- Season the Raita: Add cumin powder, red chili powder, black salt, and lemon juice to the mixture. Mix well.
- Garnish and Serve: Garnish with fresh coriander leaves and serve chilled.
Variations:
While the basic recipe is simple, there are many variations of Cucumber Raita. Some people add other vegetables like carrots or tomatoes, or fruits like pineapple or mango. You can also experiment with different herbs and spices to create your own unique flavor combinations.
Cucumber Raita is a versatile dish that can be enjoyed as a side dish, a dip, or even a light snack. Its refreshing taste and cooling properties make it a perfect choice for hot summer days.
Cucumber Raita – Indian Recipe
It's a popular accompaniment in Indian cuisine, particularly with dishes like biryani, pulao, or kebabs. The preparation method may vary, but typically, yogurt is whisked until smooth and then seasoned with salt, roasted cumin powder, chopped green chilies, finely chopped coriander leaves, and a hint of achaar or pickle masala for an extra kick of flavor. Sometimes, finely chopped onions or grated carrots are also added for additional crunch and texture.
Ingredients
Instructions
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In a mixing bowl, whisk the yogurt until smooth.
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Add the chopped Pasand pickle (achaar) of your choice to the yogurt and mix well.
I have tried this recipe with Pasand Khaman Gunda Pickle, Pasand Gorkeri, Pasand Mixed Pickle & Pasand Mango Pickle. I have yet to try the Pasand Chundo. Do let me know in the Comments how your Fusion turned out and which Pickle you used. -
If using, add the finely chopped onion, tomato, and green chili to the yogurt mixture and mix until well combined.
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Season the raita with roasted cumin powder and salt according to taste. Mix well.
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Garnish the raita with freshly chopped coriander leaves if desired.
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Refrigerate the achaar raita for at least 30 minutes to allow the flavors to meld together.
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Serve chilled as a refreshing accompaniment to biryani, pulao, or any Indian meal.
Note
- You can adjust the quantity of pickle and other ingredients according to your taste preferences.
- You can also experiment with different types of pickles to create variations of achaar raita.