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About Cucumber Raita
Raita is a traditional and popular yogurt-based condiment from India. There are several varieties of Raita in India, and each family has its own way of making it. Because of its cooling effect, Raita is mostly served with the spicy main course. Raita is either made with raw or cooked vegetables mixed with yogurt and flavored with spices. It is also often made with fruits, and this Raita is mostly sweet. The other famous variety is Boondi Raita, where yogurt is mixed with Boondi (fried droplets made from chickpea flour batter), spices, and herbs. Cucumber Raita is another popular accompaniment from India. It is very refreshing and has cooling properties. This Raita is healthy and very nutritious. It is a perfect side dish to serve with varieties of Indian meals. It is also great to have as a yogurt snack or a healthier option to cool down on hot days.
Ingredients
How To Make Cucumber Raita
In a mixing bowl, take yogurt and whisk well to make it smooth.
Rinse and peel the cucumber, and shred it with the large hole grater. Also, make sure to taste the cucumber before grating; it should not be bitter or sour.If your cucumber has lots of seeds, first cut it lengthwise and remove the seeds. Then grate the cucumber.
Helpful Tip:
Cucumber contains lots of water, and upon grating, it will release the water. And adding shredded cucumber with water will make the Raita thinner and runny. To prevent lots of water release from the cucumber, shred the cucumber with the grater, which has large holes. If you don’t have the large holes grater, you can also finely chop the cucumber. The other option is to squeeze the water out from the shredded cucumber. I generally do not do that to prevent nutrient loss. And largely shredded cucumber always works for me.
Add grated cucumber, green chili, mint leaves, coriander leaves, salt, roasted cumin powder, chaat masala powder, and sugar.
Mix everything until well combined.
Serving The Cucumber Raita:
Take the Raita into a serving bowl and garnish with red chili powder and roasted cumin powder. You can also garnish it with mint leaves or coriander leaves.Serve the Cucumber Raita right away, or let it chill in the fridge until the time of serving.Cucumber Raita is best served fresh or within few hours of making.
Serving Suggestions
Serve the Cucumber Raita with different rice dishes like Pulao and Biriyani. This Raita goes well with these Tomato Rice, Tawa Pulao, or Palak Paneer Pulao.Cucumber Raita is a perfect accompaniment to serve with Parathas, like Avocado and Greens Paratha, Palak Paneer Paratha, Zucchini Paratha, Paneer Paratha (No Onion No Garlic) or Broccoli Cheese Paratha.We can serve Cucumber Raita as a side dish with the main course. This Raita is good to have as a yogurt snack as well.
Can Cucumber Raita Be Made Ahead?
Cucumber Raita is best served fresh or within few hours of making. However, if you want to make it in advance, mix yogurt and spices. Refrigerate it and add grated cucumber, mint leaves, and chopped coriander leaves at the time of serving.
How To Store The Raita?
Store the Cucumber Raita in an air-tight container and refrigerate until the time of serving. Ratia can be stored for up to a day only; however, the flavor may change. Also, Raita will be thinner upon keeping for longer as cucumber will release more water.
Can I Use Vegan Yogurt To Make Cucumber Raita?
Yes! You can use dairy-free yogurt and follow the recipe to make it vegan Cucumber Raita.
Recipes To Enjoy With Raita
Roasted Tomato Chutney (No Onion No Garlic)Avocado Salsa (No Onion) / Avocado and Coriander SalsaApple and Corn Salad / Easy Apple Salad
