Cucumber Raita Recipe (Kheera Raita)
Cucumber Raita or Kheera Raita is an Indian condiment made with cucumber, yogurt, fresh herbs and spices. A cooling, refreshing side served with Indian Main Course like Biryani, Pulao and curries.
Servings 3
Equipment
- Box Grater
- Bowls, Whisk, Spoons and Measuring Cups
Ingredients
- 1 Cucumber medium - peeled, grated
- 1 cup Yogurt unsweetened
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Chaat Masala Powder
- ¼ teaspoon Kashmiri Red chili powder sprinkle some for garnish (optional)
- ¼ teaspoon Rock Salt or Kala Namak
- 2 green chili finely chopped
- coriander leaves or cilantro, finely chopped
Instructions
- Wash, peel and grate cucumber in a bowl. Note - Remove big seeds using a spoon, then grate.
- Whisk yogurt in a bowl, add spices, salt to taste and mix.
- To this, add grated cucumber, finely chopped green chilies and coriander. Mix well.
- Optional - Before serving, garnish with coriander, green chili, sprinkle some roasted cumin and red chili powder.
Notes
Serving - 3 adults.
1 cup - 250ml, 1 teaspoon 5ml, 1 tablespoon 15ml
Storage / Leftovers - Best to consume within 8-10 hours. In summer, the shelf life reduces as yogurt tends to taste sour. As time passes, cucumber draws out moisture which affects the taste and consistency of raita.
If making cucumber raita for a dinner party, mix the curd with spices and grated cucumber just before the guests arrive. Keep the raita refrigerated until ready to serve.
Ingredients -
- Use any variety of cucumber - English Cucumber, Persian cucumber or any variety, preferably with less / no seeds.
- Use Unsweetened Curd or Yogurt - substitute with Greek yogurt.
- Rock salt (kala namak) - substitute with kosher salt or regular table salt.
- Fresh coriander - Feel free to add a mix of coriander and mint or dill leaves.