Cucumber Raita
Cucumber Raita called “Pacchadi” in South India, is really a refreshing side dish. It is made with plain yoghurt, so it is cool, healthy, has a lot of protein and is very yummy. I call yoghurt “The Equalizer” because it does just that when you eat spicy and hot dishes. It equalizes not only your taste buds that are scorching from heat or revolted by other strange tastes, but it also equalizes the digestive system within. I am really glad that I can use it every day in some way or the other. I am lucky and I want you to be too!
And talking about Cucumber, you know the saying “Cool as a Cucumber”! Combine Cucumber with yoghurt, and you literally get a “Cool” dish. Throw in a couple of condiments to eliminate the plain taste and voila!, you have a mildly flavored, delicious side dish. You look cool, you feel cool, what more do you need ?!
RECIPE :
Cucumber Raita (Salad)
Cucumber Raita is really a very refreshing side dish. It is made with plain yoghurt, so it is cool, healthy, has a lot of protein and is very yummy. And Cucumber is always cool!
Ingredients
- 1 large Cucumber peeled, finely chopped
- 4 cup Plain Yoghurt
- 2 tsp Oil Olive, Avocado, Other
- ½ tsp Mustard seeds
- 1 tsp Cumin Seeds
- 1 tsp Urad Dahl
- 1 small Red Chilli Piece half a red chilli
- ½ tsp Salt
- 1 tsp Sour Cream
- 2 tbsp Milk
- 2 tbsp Cilantro finely chopped
Instructions
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Add oil to a medium size, deep saucepan. When oil is hot, add mustard seeds and red chili.
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When the mustard seeds start crackling, add the cumin seeds and the urad dahl. Stir the contents.
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When the urad dahl gets golden brown or lightly fried, immediately remove the pan from the stove and set aside. Do not fry too much, but the urad dahl should not be raw either.
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Let the fried contents cool off in the pan.
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Add the chopped cucumber.
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Add the salt, yoghurt, milk and sourcream. Mix well.
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Add half of the the chopped cilantro. Mix thoroughly.
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Garnish with the rest of the cilantro.
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Serve cold or at room temperature.
