Cucumber Raita Recipe (Indian Raita)

Raita is personally a favourite alternative of accompaniment at house, particularly with regards to pairing them with strong dishes like a Biryani or Pulao. All raitas cool the palate by default as one of many key substances is yogurt in them. This Cucumber Raita is a well-liked savory variant made with cucumber, yogurt, a couple of floor spices and herbs. It’s easy, refreshing and much more cooling to the palate. This recipe comes collectively in 5 minutes and tastes fabulous when paired with a rice dish or any Indian meal.

About Cucumber Raita Recipe

Raita is a savory tangy facet dip or dish often served with Indian meals. It’s mainly made with yogurt, numerous greens and seasoned with roasted cumin powder, salt with the addition of some extra spices and herbs.

Largely the raita variants are made with onion, tomato or cucumber. The candy tangy variations are made with fruits like apple, mango, and pineapple.

The Cucumber Raita is a refreshing dip/condiment or facet dish that we make with two important substances – Yogurt and contemporary cucumber.

In fact, we additionally prefer to spice it up with mild sprinkles of roasted cumin powder, chaat masala, rock salt or black salt and garnish it with some coriander leaves (cilantro) or mint leaves.

And that’s that! These are all of the substances you want for this tremendous straightforward and fast recipe of Cucumber Raita. If you wish to add some spice and warmth to this raita, you possibly can embrace crimson chili powder or cayenne pepper.

In Hindi, Cucumber Raita is named ‘kheera raita‘ or ‘kheere ka raita,‘ the place the phrases ‘kheera’ (singular) and ‘kheere’ (plural) confer with cucumber.

You should use any number of cucumber. In India, we make it with the inexperienced or white cucumber varieties, however English cucumbers work effectively too.

You completely don’t must hassle concerning the seeds, until you don’t favor them or your cucumber has massive powerful ones. Use contemporary tender cucumber and never ripe ones as they do have powerful seeds and style bitter.

Along with this pretty and easy-peasy Cucumber Raita, there are such a lot of variations of raita made with different greens, fruits and herbs. A few of our different favorites are Onion Raita, Boondi Raita and Pineapple Raita.

I additionally like this Cucumber Raita, particularly for its cooling properties within the scorching scorching summer season months in India. A well-known South Indian variation of raita which you can make with cucumber is that this Kerala type Cucumber Pachadi.

Two Strategies

There are mainly 2 methods in which you’ll put together a comforting Cucumber Raita. You’ll be able to select any technique to organize it. I make with each these strategies at house.

Giving the main points beneath:

• In first technique, the cucumber is grated. This grated cucumber is squeezed of its juices previous to being added to the yogurt. While you grate the cucumber, clearly extra juices are launched. This may end up in a runny raita. So, the juices are squeezed from the grated cucumber utilizing a cheesecloth, muslin material or sieve. Normally, I don’t squeeze out the juices and straight add the grated cucumber to the yogurt for dietary causes.
• The second technique (shared on this publish) includes including chopped cucumber to the curd or yogurt. While you chop the cucumber, much less juices are launched and your raita doesn’t develop into skinny or watery.

Step-by-Step Information

The best way to make Cucumber Raita

Preparation

1. In a mixing bowl, whisk 1 cup chilled yogurt till clean.

Use contemporary home made or packaged yogurt. Keep away from utilizing bitter tasting yogurt or curd.

2. Rinse, peel and finely chop 1 medium cucumber. You want 1 cup finely chopped cucumber.

Add the chopped cucumber to the whisked yogurt. For those who favor, you possibly can add grated cucumber.

Tip 1: Verify the style of the cucumber earlier than chopping or grating. If it has a bitter or bitter style, then don’t use it.

Tip 2: I at all times peel the cucumber pores and skin, whether or not they’re thick or skinny. It’s higher to peel them if they’re thick. The white cucumber we get in India, have thick pores and skin they usually must be peeled. If utilizing a thin-skinned cucumber, then hold the peels on.

3. Add the next floor spices and seasonings:

• 1 teaspoon roasted cumin powder
• ½ teaspoon chaat masala powder (non-compulsory)
• ½ teaspoon kashmiri crimson chili powder (non-compulsory) or ¼ teaspoon crimson chilli powder or cayenne pepper
• salt in keeping with your required style

Make Raita

4. Mix all of the substances collectively.

5. Lastly, add 1 tablespoon chopped coriander leaves.

You can even add 1 tablespoon chopped mint leaves, instead of coriander leaves.

6. Combine once more.

7. Serve Cucumber Raita instantly garnished with a couple of coriander leaves or mint leaves. Moreover you would sprinkle some roasted cumin powder and crimson chilli powder (or cayenne pepper) on prime of the raita.

Serving Options

Listed here are a couple of methods you possibly can serve and revel in this implausible Cucumber Raita:

• Indian meals: It may be served as a facet dish with some vegetable Curry, Lentils, and Roti or Naan.
• Paratha: You’ll be able to serve it with stuffed parathas as effectively. Aloo Paratha, Gobi Paratha, Mooli Paratha or any stuffed paratha pairs properly with Cucumber Raita.
• Rice: A quintessential approach of serving this Cucumber Raita is with a wealthy Vegetable Biryani or pulao recipes like Peas Pulao or Kashmiri Pulao. It additionally tastes nice with Khichdi, dal (lentils) and steamed rice.
• Greens: And sure, it’s also possible to serve this raita as a dip with contemporary, roasted, sauteed or baked veggies.

Storage

Leftovers might be saved just for a day within the fridge. This Cucumber Raita is finest had contemporary and the style modifications if you refrigerate it. So, solely make quantities of it which you can end in sooner or later.

Cucumber Raita vs Tzatziki

Whereas Cucumber Raita is from Indian delicacies, Tzatziki is a basic cucumber-yogurt based mostly dip from the Mediterranean delicacies repertoire. Each these are our most popular condiments. I make the tzatziki after I prepare dinner Mediterranean impressed meals at house.

So mainly, tzatziki is a yogurt dip from Greek delicacies and made with cucumber, garlic, olive oil, vinegar and salt. It tastes great with bits of pungent hits from the garlic and freshness of the cucumber.

On the face of it, making Cucumber Raita and tzatziki might look comparable, however there are variations. Firstly, tzatziki is made with Greek yogurt or what we name in India as hung curd.

Cucumber Raita is just made with yogurt or plain curd. So, clearly tzatziki is creamy, thick and works tremendously as a selection too.

Garlic is a singular spice that’s added in tzatziki, whereas in Cucumber Raita we don’t add garlic. Furthermore, in any raita recipe, we don’t add any form of acidic substances like lemon juice or vinegar.

We additionally don’t add oil on to the yogurt. However sure, we might sauté some spices in oil and add this infused oil along with the spices to the yogurt.

Professional Suggestions

1. Cucumber: Any contemporary cucumber works tremendously on this raita. In case you are involved concerning the seeds, then make it with English cucumber. Style the cucumber earlier than chopping or grating. If it tastes bitter or bitter, then discard it. Keep away from making this raita with matured cucumber as they’ve powerful seeds and are bitter.
2. Yogurt: While you make any raita, at all times use contemporary home made yogurt or complete milk yogurt. It shouldn’t be bitter. For low-fat raita, use a low-fat yogurt.
3. Spices: The standard spices that we add to raita are roasted cumin powder and crimson chili powder. I additionally perk up my raita with some chaat masala powder. However you possibly can skip it. Exchange crimson chili powder with paprika or cayenne pepper. Roasted floor cumin helps in digestion.
4. Cumin powder: Within the cucumber raita recipe, roasted cumin powder is added. You may make a small batch by toasting/roasting ½ cup cumin seeds (or any amount you like) in a skillet or pan till aromatic. Let the cumin seeds cool after which grind to a fantastic texture. Place it in an air-tight jar and retailer in a cool dry place.
5. Spice ranges: Any raita is subtly, minimally spiced and isn’t made extraordinarily fiery, because it accompanies a spiced biryani, gravy or kabab. So, use the identical proportion of crimson chili powder as talked about in my recipe. You’ll be able to undoubtedly add much less, however no more. You’ll be able to improve the amount of roasted cumin powder and chaat masala powder a bit.
6. Herbs: Contemporary coriander leaves and mint leaves are the popular alternative of herbs in raita. You’ll be able to even substitute the contemporary leaves with about ½ to 1 teaspoon dried mint leaves. Use contemporary parsley instead of coriander leaves.

Please you’ll want to price the recipe within the recipe card or go away a remark beneath if in case you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

Cucumber Raita Recipe (Indian Raita)

By Dassana Amit

Cucumber Raita is a well-liked Indian raita dip made with contemporary & tender cucumber, yogurt, floor spices and herbs. It’s easy, refreshing and cooling to the palate. This easy and comforting raita comes collectively in 5 minutes and tastes nice when paired with any Indian meal or a biryani or pulao.

Prep Time 5 minutes minutes

Cook dinner Time 0 minutes minutes

Whole Time 5 minutes minutes

Cook dinner ModeStop your display from going darkish whereas making the recipe

• Rinse the cucumber. Then peel and finely chop it. You can even grate cucumber.

• In a bowl, whisk the yogurt till clean.

• Add the finely chopped cucumber to the yogurt.

• Add the kashmiri crimson chilli powder, salt as wanted and chopped coriander leaves.

• Mix effectively and serve.

• You’ll be able to garnish it with some coriander leaves or mint leaves whereas serving.

Serving strategies

• With Indian meals: Cucumber raita might be served as a facet dish with some vegetable curry, lentils, with a facet of roti or naan.

• With paratha: You’ll be able to serve it with stuffed parathas as effectively. Aloo paratha, gobi paratha, broccoli paratha, mooli paratha or any stuffed paratha tastes pairs properly.

• Rice: Serving it with biryani and pulao makes it so tastier. It additionally tastes nice with khichdi, dal and steamed rice.

• With Veggies: And sure, it’s also possible to serve cucumber raita as a dip with contemporary, roasted or baked veggies.

• Cucumber: You may make this raita with any contemporary cucumber. In case you are fearful concerning the seeds, then make it with English cucumber. Previous to chopping or grating, style the cucumber. If it tastes bitter or bitter, then discard it.
• Peeling cucumber: I at all times peel the cucumber skins whether or not they’re thick or skinny. It’s higher to peel them if they’re thick. The white cucumbers we get in India, have thick pores and skin they usually must be peeled. If utilizing a thin-skinned cucumber, then hold the peels on. 
• Yogurt: While you make any raita, at all times use home made or complete milk yogurt. The curd or yogurt shouldn’t be bitter. Except you might be in search of low-fat choices, then in fact make the raita with low-fat yogurt.
• Spices: The standard spices that we add to raita are roasted cumin powder, crimson chili powder. I additionally perk up my raita with some chaat masala – however you possibly can skip it. Exchange crimson chili powder with paprika or cayenne pepper. Roasted cumin powder helps in digestion. 
• Cumin powder: Within the recipe, we use toasted cumin powder which is nothing however floor roasted cumin seeds. You may make a small batch by roasting or toasting ½ cup cumin seeds in a skillet or pan till aromatic. Allow them to cool after which grind in a spice grinder to a fantastic texture. Place the finely floor cumin seeds in an air-tight jar. Retailer in a cool dry place.
• Herbs: Coriander leaves (cilantro) and mint leaves are the popular alternative of herbs in raita. You’ll be able to even sub about ½ to 1 teaspoon dried mint leaves for contemporary leaves. Use contemporary parsley instead of cilantro.
• Spicing: Any raita is subtly and minimally spiced. A raita isn’t made spicy because it accompanies a spicy biryani, gravy, or kebab. So do use the identical proportion of crimson chili powder as talked about within the recipe. You’ll be able to undoubtedly add much less, however don’t add extra. However you possibly can improve the quantity of roasted cumin powder and chaat masala a bit.
• Scaling: The recipe might be simply doubled or tripled
• For vrat or Hindu fasting: In case you are making cucumber raita for fasting or vrat then add meals grade and edible rock salt (sendha namak).

Vitamin Information

Cucumber Raita Recipe (Indian Raita)

Quantity Per Serving

Energy 90 Energy from Fats 36

% Every day Worth*

Fats 4g6%

Saturated Fats 3g19%

Trans Fats 1g

Ldl cholesterol 16mg5%

Sodium 87mg4%

Potassium 298mg9%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 7g8%

Protein 5g10%

Vitamin A 317IU6%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 3mg4%

Vitamin D 1µg7%

Vitamin E 1mg7%

Vitamin Okay 6µg6%

Calcium 167mg17%

Vitamin B9 (Folate) 18µg5%

Iron 10mg56%

Magnesium 26mg7%

Phosphorus 130mg13%

Zinc 1mg7%

* % Every day Values are based mostly on a 2000 calorie weight-reduction plan.

Cucumber raita recipe from the archives was first revealed on September 2011.