CUCUMBER RAITA
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.
Raita is a typical name of a salad or dip from the Indian subcontinent, made with yogurt, which is also known as dahi or in South Africa as sourmilk (maas) known as curd.
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.
Pronunciation: Ry-tah
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
Method:
- 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.
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