Cool Indian Cucumber Raita

Cucumber Raita – Cucumber recipe

Cool Indian Cucumber salad with yogurt

Cool Indian cucumber Raita. Cucumber Raita or Raitha is a cool cucumber salad dish with yogurt(curds) that is served with a variety of Indian rice or chapati/roti bread. Not only it is a very healthy recipe, but it is easy and simple and quick recipe too. You can use Homemade curd/Yogurt or store-bought yogurt.

In Indian languages Cucumber is known as Kheera/kakdi(Hindi), kakdi(Marathi), savatekai(Kannada).

In the hot summer months, cucumber is a popular vegetable/fruit to keep you cool.

When you add yogurt to it, that becomes still cooler. When you have it after or with a hot Curry, it will make you feel cool. That way you can enjoy your hot curry and not feel the burning too. Just try it.

Use only fresh yogurt for this raita. It should not be sour otherwise raitha will be sour too.

The type of cucumber to use

In my place two types of cucumbers are available, dark green skinned and light green skinned. I find the light green skinned more tender and with almost no seeds or very tender seeds which can be eaten. Sometimes, the dark green skinned may be bitter too. Use whichever kind of cucumber you get or prefer.

If the cucumber seeds are not tender, discard the inner portion. This seedy portion also releases water when you add salt. So many housewives prefer to discard this part while using cucumber.

To reduce the releasing of moisture due to the salt addition, it is better to add salt and mix just before serving. This reduces the posibility of a watery salad/rayta.

How to Make Cucumber Raita

Ingredients for Cucumber Raitha

Ingredients for Cucumber raitha for 2-3 servings

• Cucumber – 1 cup chopped finely
• Curds (plain yogurt) – 1 cup
• Salt – to taste
• Sugar – 1/4 tsp
•  Coriander (Cilantro) leaves – 1 tbsp chopped

For Seasoning/tempering/tadka

• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Asafoetida – a pinch
• Green chili (optional) – 1 slit in half.

Step by step instructions for making cucumber raitha

Prepare Seasoning

1. Heat oil in a small pan. Add mustard seeds and cumin seeds.
2.  Add the slit chili, pinch of asafetida.
3. Fry for a few seconds. Take the pan off the flame
4. Cool a little and then add to the mixed raita.

Mixing raita

1. Mix together chopped cucumber, cilantro leaves, salt, sugar, curds.
2. Add the prepared seasoning and mix well.
3. Cool if you wish and serve with rice or bread.

 Tips and variations

• Add 1 tbsp fresh grated coconut to this raita if you wish
• You can add black pepper powder along with or instead of green chili according to your taste.
• The plain yogurt /curds should be fresh and sweet. Make sure it is not sour.
• Add 1 tbsp fresh grated coconut to this raita if you wish.
• Keep the raitha in the fridge if you are planning to serve it later. If left outside, it can get sour.
• Add finely chopped onion if you with.
• Raita tastes wonderful with all the rice and roti dishes.
• Have a bowl of cucumber raitha as a snack.

You may visit Tomato Raita recipe page