Cucumber Raita (Yoghurt)
Kheera Raita
This is perhaps the most common raita served in Indian restaurants and a very popular one during summer months in India. You can use Kakri, instead of cucumber, if you wish - Kakri is a light green, ridged Indian cucumber.
Serves 4-6
Ingredients
- 2 cups natural yoghurt or dahi
- 1 cup grated or chopped cucumber
- 1 green chilli-finely chopped (optional)
- 1/2 tsp. salt, adjust to taste (black rock salt is good, buy from Indian grocers)
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. roast cumin seeds, coarsely ground (dry roast in microwave or in a wok or frying pan)*
Instructions
- Beat yoghurt, salt, black pepper and cumin together.
- Add cucumber and green chillies and mix well. Adjust salt. Serve chilled.
- To garnish, you can sprinkle a bit of roast cumin and chilli powder on top.
- *To roast cumin seeds in microwave, place 2 tbsp. seeds on a suitable dish. Microwave on full for 3 minutes, stir them up, roast for a minute at a time until a nice aroma of 'roast' cumin arises. To roast in a wok or on a griddle, simple heat a griddle and dry roast until the correct aroma rises. It is very distinctive, you won't miss it! Cool and coarsely grind.
Notes
- You can add coriander leaves to change the flavour.
- Also see A Collection of Raita Recipes.