This Recipe Serves 2-4
Cucumber Raita is a cooling salad or dip, most often eaten with curries, biryanis, pulao’s or wraps. This recipe is so simple & will leave you feeling refreshed.
The word raita initially showed up in print around the nineteenth century; it originates from the Hindi language. The word raita in Bengali dialect & Hindi-Urdu is a subordinate or portmanteau of the Sanskrit word rajika, which means dark mustard, & tiktaka, which means sharp or pungent. In South India, particularly Kerala & Tamil Nadu, pachadi is known to be their traditional raita.
Cucumber Raita Ingredients:
- ¼ cucumber
- 2-3 green chilies
- handful of fresh dhania (coriander), chopped
- 1 sprig mint
- 1 tablespoon lemon juice
- salt to taste
- 1 cup yoghurt or maas (sourmilk)
- ¼ teaspoon cumin (jeera) powder
- Rinse & cut the green chilies.
- Rinse & chop the coriander (dhania).
- Thereafter, rinse & chop the mint.
- Next, cut the cucumber & give it a rinse.
- Use the fine side of the grater & grate the cucumber into a bowl.
- Add the green chilies, coriander (dhania), mint, lemon juice & salt to the bowl of grated cucumber.
- Add in the yoghurt or maas (sourmilk).
- Mix until all the ingredients are well combined.
- Sprinkle over the cumin (jeera) powder.
- Gently mix.
- Refrigerate for 30 minutes & serve.
- This Cucumber Raita can be served with a variety of meals. I’ve served it with vegetable biryani.