Cucumber Raita - Kheere Ka Raita

Cucumber Raita or Kheere ka Raita is a yogurt-based creamy side dish made with freshly grated cucumbers, yogurt, and some basic herbs and spices.

Recipe Source Link:https://www.mygingergarlickitchen.com/cucumber-raita/

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RECIPE INGREDIENTS

» For Cucumber Raita //

• 1 medium-sized cucumber
• 1 small green chili
• 1 cup thick yogurt, chilled
• 1/2 cup water, or adjust to get the desired consistency
• 1/2 teaspoon black salt
• Rock salt or table salt to taste
• 1/2 teaspoon black pepper powder
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• 1 tablespoon chopped coriander leaves

» For Garnish // (Optional)

• Mint and coriander leaves
• Chili flakes
• Roasted cumin powder
• Chopped cucumbers

RECIPE INSTRUCTIONS

» HOW TO MAKE CUCUMBER RAITA //

1. Peel cucumber. Then finely grate it using a grater or a food processor. You can also chop the cucumber.
2. Next, chop green chili and set them aside.
3. Add 1 cup chilled thick yogurt and 1/2 cup water to a mixing bowl. Mix well until smooth.
4. Add seasonings (salt, black salt, roasted cumin powder, and black pepper powder) and mix well. Alternatively, you can blitz yogurt, water, and seasonings in a food processor until smooth.
5. Next add grated cucumbers, green chili, and coriander leaves to the yogurt bowl. Stir well until combine. Refrigerate for 30 minutes.

» HOW TO SERVE CUCUMBER RAITA //

1. Transfer chilled cucumber raita to a serving dish and sprinkle with some cumin powder, chili flakes. Then top it with some chopped cucumber, chopped coriander, and mint leaves. Serve along with khichdi or any of your favorite meals.

RECIPE NOTES

1. I have added grated cucumber to this raita, but you can also finely chop, or thinly slice your cucumber.
2. Peeling isnt necessary if using English cucumbers. You can grate it with the skin if you?re using English cucumbers.
3. You can also add 1 teaspoon of sugar or honey to make this cucumber raita slightly sweet.
4. If you want to make onion cucumber raita, then add some finely chopped or grated onions to it.
5. If green chilies are too hot for you, then you can skip it.
6. If you don?t have black salt, then you can also use pink salt, or just skip it
7. If you want a rich flavor, then you can also use milk instead of water.
8. I use thick yogurt because it produces rich and creamy raita. You can also use regular plain yogurt. If your yogurt is thin, then use 1(½) cups of yogurt and skip the water.
9. Minimum 30 minutes refrigeration is suggested. This is because the flavors intensify and mingle beautifully when the prepared raita sits in the refrigerator for some time.