Cucumber Raita is a refreshing tasty side dish that complements Indian dishes like biryani, pulao and other main courses. It's made by mixing cool yogurt with juicy cucumbers, fragrant curry leaves, and mustard seeds. This dish not only cools down spicy flavours but also adds a fresh and delicious touch to your meal. It's a must-try addition to your Indian dishes for a delightful and flavorful experience.
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Grate the cucumber with the peel intact, allowing the excess water to remain. (You can drain or incorporate the excess water into the yogurt to elevate the flavour and texture.) Set aside the grated cucumber.
In a bowl, whisk the yogurt until it becomes smooth. Combine it with the grated cucumber, chopped green chilli, and sugar. (If needed, incorporate milk or water to achieve the desired smooth consistency.)
Heat oil in a small pan over medium heat.
Add black mustard seeds. Once they start to splutter, turn off the heat and add dry red chilli and curry leaves. Allow it to cool, before pouring it over the cucumber-yogurt blend.
Season with salt, cumin powder, and chaat masala. Mix well. Garnish with fresh coriander leaves.
Chill the raita in the refrigerator for at least 30 minutes before serving to allow the flavours to blend.
Serve the cucumber raita as a refreshing side dish with biryani, pulao or any main course. Enjoy!
Adjust the seasonings according to your preference.
Before grating the cucumber, check for bitterness. If it tastes bitter, refrain from using it.
How do I make cucumber raita from scratch?
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.
Is cucumber raita suitable for a vegan diet?
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.
What can I substitute for mustard seeds in cucumber raita?
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.
How should I store leftover cucumber raita?
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.
What dishes pair well with cucumber raita?
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.
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