Kakdichi koshimbir- Cucumber raita2014-01-02
- 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?
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
Grate or finely the cucumber. Slit the green chilli. Beat the yoghurt till smooth.
Mix in the cucumber with the salt, yoghurt, and peanut powder. I miss the peanut powder sometimes, just so it tastes different.
Now for the tempering: Heat oil.
When hot, add in the mustard seeds, chilli and curry leaves in rapid succession. When the mustard seeds start spluttering, ad din the hing.
Pour straight over the yoghurt mixture.
Serve with any meal.