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Wednesday, March 28, 2012

Cucumber raita



1 small cucumber
1/2 cup of yogurt
1 tablespoon green chili or to taste
1/2 teaspoon salt

For seasoning:
1 teaspoon oil
1/2 teaspoon of cumin seeds or jeera
1/4 teaspoon of turmeric powder or haldi

Wash and remove the skin from the cucumber.  Remove the seeds from inside and discard them.  Cut the cucumber into small pieces, add yogurt, green chili, salt and mix.

Season: Heat oil in a pan when hot add cumin seeds.  When the cumin seeds start sizzling turn the heat off add turmeric powder and pour it into the cucumber.  Mix and serve.
This raita is served with rice or chapati.  Serves 2

As cool as a cucumber.  Indian food is spicy and hot, to balance the heat raita is usually served.  It is a part of every meal.  In Southern India raita is called pachadi.  The recipe for pachadi has a slight variation in it.  Raita also serves as a great salad dressing or dip.

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