Cucumber Raita
There cannot be a better coolant than cucumber. It’s easily available throughout the year and is an ideal ingredient of your salads. The high water content in cucumber helps to keep the body cool and in places like Chennai, it ought to be a staple component of your lunch and dinner menu. In summers, I prefer to make raita almost daily and it pairs perfectly
well with any kind of pulao or biryani. You can also check the recipe of Malabar cucumber raita made in a typical Kerala style with coconut paste.
Grated cucumber raita is much more creamier and thicker than raita with cut cucumber. Remember to squeeze out the extra water from the cucumber. But please do not throw it as it is packed with goodness. Also chill the raita well before use. Feel free to add a tadka of your choice. A spoon of thick mint paste will enhance the taste of this raita. For more varieties of raita, please do click here.
Ingredients:
- Cucumber 1-2 medium
- Salt to taste
- Sugar a pinch
- Green chilies 1-2
- Thick curd 1 cup
- Chat masala a pinch
- Red chili powder a pinch
- Coriander leaves for garnish
Method:
- Peel the cucumber and wash it.
- Grate it using a grater.
- Squeeze out the excess water and transfer it into a bowl. Do not throw the water, add it in gravies or drink it 🙂
- Add finely chopped green chilies into the grated cucumber.
- Whisk a cup of fresh thick curd and add it into the grated cucumber.
- Add salt to taste and add a pinch of sugar to balance the flavours.
- Furthermore, add a pinch of chat masala and red chili powder.
- Garnish with finely chopped coriander leaves and chill out for a hour before you use it.
- Serve it with pulao or biryani. I have served it with mushroom-spinach rice.
