Now that summer is here, I have started making Raita almost every day. I use different, veggies, boondi or fruits to make Raita along with Yogurt (or hung curd). I make a big portion for both lunch and dinner. Pasta though not loves Raita (if not made with Pineapple) however, she does not complain when served. She at least takes 2-3 spoonful of Raita with her meal. I try to have yogurt in different form as part of our meal, especially during the summer.
Cucumber Raita aka Kheera Raita or Shoshar Raita is very easy to make and a very refreshing condiment. Raita is a famous Indian condiment prepared with Doi/ Dahi (Yogurt/ curd). Some people add the tempering to it however, I do not like to add the tempering to the Cucumber Raita. I prefer the Kheera Raita to be creamy with the chunks of cucumber added with a few spices and mint and also green chili and that is all. I found this version of Raita exceptionally refreshing. In fact, I do carry it as part of my working lunch to the office during the summer.
Low-Calorie Vegetarian Condiment/ Dip!
Raita is a low-calorie dip and it goes with several Indian and Western dishes because of the balanced taste. This condiment is in general prepared with plain yogurt and is not prepared with added oil. So that it is a low-calorie condiment. In addition, You do not need to add egg in Raita as well.
To make Kheera Raita!
As I have already mentioned in the previous paragraphs, this dish calls for very basic ingredients. I prefer to make it with grated cucumber however, you can use cucumber chunks as well. Mint or Pudina is optional however, it makes the dish more flavorful as well as refreshing. I like it to be spicy and to make it spicy I use green chili. Chili adds an amazing aroma and flavor the Raita.
Here's how I make Cucumber Raita at Debjanir Rannaghar!Print
Cucumber Raita is a famous Indian Condiment prepared with Cucumber and Yogurt / Curd
- Hung Curd/ Plain Yogurt: 400g
- Cucumber: 1
- Green Chili: 2
- Mint leaves: 10
- Rock Salt/ Bit Nun/ Kala Namak: 1 Tsp.
- Chat Masala: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Salt: if needed
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- Dry roast cumin powder for 5 minutes to make roasted cumin powder.
- Instead of cumin powder, you can use cumin seed and dry roast those. After roasting you can grind it to make roasted cumin powder
- Peel the skin of the cucumber and grate it.
- Beat the curd to make it smooth. To make Raita you need hung curd/ Yogurt. If the curd is with water, discard the water before using it.
- Add Rock salt, Chat masala, Roasted Cumin powder and extra salt (if needed) to the curd and mix using a soon.
- Now add grated cucumber followed by chopped green chilies and also chopped mint leaves and mix.
- Refrigerate the raita for 30 minutes before serving it.
You may add little sugar if wish to.
Adjust salt as per taste.
In addition to cucumber, you can add tomato and onion to this Raita.
Instead of green chilis, red chili powder or black pepper powder can also be used.
You can add a spoonful of ginger extract for added flavor.
- Category: Sauce & Dips
- Cuisine: Indian
- Serving Size: 150g
- Calories: 87
- Sugar: 8.6g
- Sodium: 584mg
- Fat: 1.5g
- Saturated Fat: 1.1g
- Carbohydrates: 11g
- Fiber: 0.8g
- Protein: 6.5g
- Cholesterol: 6mg
Summer-friendly Recipes from Debjanir Rannaghar!
- Watermelon, Black Olive and Feta Cheese Salad
- Aam Kola Doi Chire Makha
- Mango Mint Date Lassi (Also known as Mango Mint Date Smoothie)
- Fresh Fruits and Yogurt Popsicles (Also known as Breakfast Popsicles)
- Mango Mastani (Also known as Indian mango Icecream shake)
- Strawberry Orange Popsicle (Also known as Fruit Popsicle)
- Kulfi (Also known as Easy Indian Kulfi Ice cream)
- Mango Kulfi (Also known as Indian Mango Kulfi)
- Pineapple Raita (Also known as (Anarash Raita)
- Mango Salsa (Also known as fruit Salsa)
- Kacha Aamer Ambol (Also known as Runny Bengali Mango Soup or Amer Tawk)
Have you tried the Cucumber Raita recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.