Kakdichi koshimbir- Cucumber raita

2014-01-02
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  • Servings : 4-5
  • Prep Time : 5m
  • Cook Time : 1m
  • Ready In : 6m

Raitas have such an important place in Indian meals, because they help temper down the spice.

One of the easiest raitas to put together, this recipe is one I always find myself making. Cucumber and yoghurt, and sometimes peanut powder as well, what’s not to love?

Ingredients 

Cucumber- 1 cup, finely chopped or grated

Peanut powder- 1 tbsp ( optional)

Yoghurt, stirred- 1/2 cup

Salt to taste

For the tempering:

Oil/ ghee- 1 tsp

Mustard seeds- 1/2 tsp

Curry leaves- 4-5

Asafoetida/ Hing- 1 pinch

Green chilli, slit – 1

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Method

Step 1

Grate or finely the cucumber. Slit the green chilli. Beat the yoghurt till smooth.

Step 2

Mix in the cucumber with the salt, yoghurt, and peanut powder. I miss the peanut powder sometimes, just so it tastes different.

Step 3

Now for the tempering: Heat oil.

Step 4

When hot, add in the mustard seeds, chilli and curry leaves in rapid succession. When the mustard seeds start spluttering, ad din the hing.

Step 5

Pour straight over the yoghurt mixture.

Step 6

Serve with any meal.

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