Cucumber Raita

To make cucumber raita from scratch, start by grating a medium-sized cucumber and setting it aside. In a bowl, whisk 1 cup of thick plain yogurt until smooth, then mix in the grated cucumber, chopped green chili, and a teaspoon of sugar. For a smoother consistency, you can add a bit of milk or water. Next, heat oil in a small pan, add black mustard seeds, and once they splutter, mix in dry red chili and curry leaves. Pour this tempering over the yogurt mixture, season with salt, roasted cumin powder, and chaat masala, and chill for at least 30 minutes before serving.

Cucumber raita is not suitable for a vegan diet as it contains yogurt, which is a dairy product. However, you can easily make a vegan version by substituting the yogurt with a plant-based alternative like coconut yogurt or almond yogurt. Just ensure that the substitute has a similar consistency to traditional yogurt for the best results.

If you don't have mustard seeds on hand, you can substitute them with cumin seeds or fennel seeds for a different flavor profile. While the taste will vary slightly, these alternatives will still provide a nice aromatic touch to your cucumber raita. You can also skip the tempering altogether if you prefer a simpler version.

To store leftover cucumber raita, place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to 2-3 days. However, be aware that the cucumber may release more water over time, so give it a good stir before serving again. It's best enjoyed chilled, so make sure to keep it refrigerated until you're ready to eat.

Cucumber raita pairs wonderfully with a variety of Indian dishes, especially spicy ones. It's an excellent side dish for biryani, pulao, or any curry. You can also serve it alongside grilled meats or as a dip with naan or pita bread. The refreshing taste of cucumber raita helps to balance out the heat from spicy dishes, making it a perfect accompaniment.