Yoghurt with Cucumber –Kheera ka Raitha Yoghurt with Cucumber –Kheera ka Raitha

Yoghurt, plain,flavoured savoury or sweet is an important part of an Indian meal. Raitha is the Hindi word for a yoghurt based salad that is flavoured with spices. In this recipe,cucumber has been added to the plain yoghurt and only mildly flavoured with spices, since it is an accompaniment to other spicy dishes in an Indian meal. The raitha acts as a cooling agent and creates a very refreshing balance with the spicy food. I remember the time when Vipan’s university buddy, Bobby, was visiting us here from the United Kingdom, and of course at his request we had to have an authentic home cooked Indian meal. I guess he didn’t realize the heat of the green chillies on the condiment tray. He bit into it, turning beetroot red,his mouth on fire,and now he was in extreme distress. Bobby alone devoured the entire bowl of raitha!!!!!!!!

Yoghurt with Cucumber –Kheera ka Raitha

2015-11-17 14:14:46

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Ingredients

1. 2 3/4 cups yoghurt, plain
2. 1 1/2 cups English cucumber, coarsely grated
3. 1/4 cup milk, cold, more as needed to thin the yoghurt
4. 1 tsp. cumin seeds, dry roasted
5. 1 tsp. salt, to taste
6. 1/4 tsp. red chilli powder, to taste
7. 1/2 tsp. cumin powder, dry roasted and ground
8. 2 tbsp. coriander, fresh,finely chopped

Instructions

1. Drain any excess liquid (whey) that be floating on top of the yoghurt.
2. With a whisk, beat together the yoghurt and milk until smooth, creamy and not too thick
3. Add the salt, chilli powder, cumin seeds and mint leaves if desired. Mix well.
4. Adjust seasoning.
5. Squeeze any excess liquid from the cucumber. Add to the yoghurt mixture and stir until well mixed together
6. Garnish with the cumin powder and fresh coriander.
7. Serve chilled with any rice dish and as an accompaniment to other masala dishes.
8. Serves 6-8 people.

Notes

1. There are a variety of ingredients that can be added to the yoghurt. Chopped boiled potatoes or even prepared cuchumber can be added to the yoghurt to replace the cucumber.
2. For added colour add fresh pomegranate seeds which give the raitha a crunch and just the perfect balance of tartness with the yoghurt.
3. It tastes best when it is chilled and can also be used as a dip with pita wedges, papads and appetizers.

Khaana Sutra http://khaanasutra.com/