Pahadi Kheere Ka Raita
If you have ever visited the lush green hill stations of Kumaon, you might have tasted Pahadi Kheere Ka Raita. Learn how to make Uttarakhand style cucumber raita in few simple steps.
Servings: 4
Ingredients
- 2 Cup yoghurt
- 1 medium - size pahadi kheera cucumber
- 1 tablespoon small size pahadi yellow mustard
- 2 green chili
- ¼ Cup mustard oil
- Half a bunch of coriander leaves chopped
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- Salt to taste
Instructions
- To prepare the raita, peel and cut cucumber lengthwise into half.
- Remove the seeds from each piece using a spoon.
- Grate the cucumber using a grater , squeeze out all the liquid from the grated cucumber. You can seal the grated cucumber in a muslin cloth and squeeze the excess liquid. Set aside in a bowl.
- Whisk yoghurt to get a smooth consistency. Use a little water to get the desired consistency. Kheere ka raita is usually on a thicker side.
- Now in a stone mortar and pestle, add mustard seeds, green chilli and salt. Grind to a coarse paste.
- Add this paste in the yoghurt along with grated cucumber, mustard oil, coriander leaves, chilli powder and turmeric. Stir to combine.
- For the flavours to mature let the raita sit at room temperature or in the fridge for 10 - 15 minutes or more.
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