Cucumber Raita Recipe with step by step photos and video recipe – is a quick and easy recipe which can be prepared in less than 10 min. Though Raita can be prepared any time during the year however it is in much demand during summer season.
All you need to do is chopped cucumbers and add them to a bowl of creamy curd and mix in spices like cumin powder, chili powder and some fresh chopped coriander leaves .
A fresh accompaniment, Raita is one thing without which an Indian meal seems incomplete. Since curd and cucumber both are low on calories and highly hydrating, this tangy and delicious combination of cucumber raita would do wonders to our body.
Variations In Raita :
- Onion Raita– Onion Raita is an easy to make North Indian side dish recipe. Best served with biryani, this side dish recipe can be served with stuffed parathas too.
- Vegetable Raita– Vegetable raita is one of the commonly made raita in Indian homes. Raita is one dish that often accompanies Indian meals and even complements the meal in taste, flavor, and nutrition.
- Tomato Raita – Tomato raita is one of the raita recipes. It gives homemade Indian dishes a more authentic feel and it’s the perfect side dish to a spicy curry.
Frequently Asked Questions :
Cucumber Raita is a perfect side dish made up of smooth yogurt mixed with chopped cucumber and infused with some spices to complement all your favorite meals.
Raita and tzatziki share two similar base ingredients and some similar steps, but they are distinctly different. Here are some basic differences between the two:
1. Raita is a side dish from India while tzatziki is a Greek sauce. Both are eaten as dips or as an accompaniment to a main dish.
2. Their consistencies are different. Raita is made with plain yogurt and tzatziki is made with thicker Greek yogurt. Raita is thinner while tzatziki has a thick consistency.
3. They’re used in different ways. Raita is a more versatile dish with many different recipes. Tzatziki is most often a mixture of yogurt, cucumbers, garlic, kosher salt, oil, and lemon juice.
Its hydrating properties can provide with a lot of health benefits, including weight loss. It has zero fat and low calories. Add grated cucumber in your raita along with rock salt and black pepper to stimulate weight loss.
Cucumber raita will remain absolutely fresh for a good no. of 10-12 hours in a refrigerator. Do not freeze this raita as the texture of yogurt will change and it will not be good.
Cucumbers are great summer coolers and helps flush out toxins from your body. Cucumbers contain Vitamins B1, B2, B3, B5 and B6, folic acid, Vitamin C, calcium, iron, magnesium, phosphorus, potassium and zinc.
That is most of the essential nutrients that your body requires. So include cucumber in your diet by just munching on them or adding them to salads or to raitas.
One of the key ingredients for this dish is Yogurt aka Curd which provides various health benefits. Yogurt is a dairy product made by fermenting milk.
Yogurt is high in Protein and Calcium therefore it is best for growing kids and elderly people. 100 gm of Natural Yogurt provides around 5.2 gm Protein and 125 mg Calcium with only 81 calories added to your daily calorie intake. It is also very good option to include in your diet for weight loss.
If you aren’t using organic cucumbers, I’d suggest peeling it due to pesticide residue. Also peel if the skin is waxy or bitter, or if you just prefer it that way.
I always use plain, whole milk yogurt. I wouldn’t recommend using greek, but if you do, you’d need to increase the milk to make it thinner for a raita-like consistency.
Cucumber raita as a refreshing side dish with grains or with any curry Or enjoy it on its own for lunch.
It is especially popular in the summer months as it helps to beat the heat. It is often served as a side accompaniment with the main course in Indian cuisine.
South Indian Style – The traditional way of making is make a paste of scraped coconut and green chillies and mix it with yogurt and add the chopped cucumber, with sauteed onion and temper with mustard seeds and hing and garnish with coriander leaves or mint leaves.
North Indian Style – I am sharing this easy method today. This is simple and easy method with no cook recipe.
The North Indian version is an accompaniment to Pulaos and Biryanis, but in the south it is an accompaniment for the south Indian gravies and it is part of most of the festival and wedding menus.
#Serving Suggestion: It is a must have accompaniment for rice dishes like peas pulao, vegetable biryani, veg pulao, tava pulao, etc. and can be had as an accompaniment with some sabzi or rotis. Even great with dal-rice.
⇒ Do give this recipe a try and share your comments below with me.
RECIPE CARD :
Cucumber Raita Recipe
- 1½ cup fresh curd
- 1 cup cucumber finely chopped
- ¼ tsp red chilli powder
- ¼ tsp black salt
- ½ tsp roasted cumin powder
- 2 tbsp coriander leaves finely chopped
- Collect all the required ingredients.
- In a mixing bowl, whisk the chilled curd until smooth and creamy.
- Once curd is smooth, add the finely chopped cucumber.
- Now add black salt, red chilli powder, and roasted cumin powder.
- Then add finely chopped coriander leaves.
- Mix it well.
- Transfer it to a serving bowl and garnish with roasted cumin powder, chopped cucumber and coriander leaves.
- Do not use electric blender to beat the curd because it will make curd thin. Use spoon or wire whisk to beat the curd.
- Do not use sour and watery curd as it will ruin both taste and texture.
- Add 1/3 cup finely chopped onion to make South Indian style cucumber onion raita.
- Add 1 tbsp finely chopped fresh mint leaves for refreshingly minty flavor.
How To Make Cucumber Raita (Step By Step Instructions With Photos) :
1. Collect all the required ingredients.
2. In a mixing bowl, whisk the chilled curd until smooth and creamy.
3. Once curd is smooth, add the finely chopped cucumber.
4. Now add black salt, red chilli powder, and roasted cumin powder.
5. Then add finely chopped coriander leaves.
6. Mix it well.
7. Transfer it to a serving bowl and garnish with roasted cumin powder, chopped cucumber and coriander leaves.
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