Pahadi Kheere Ka Raita
Pahadi Kheere Ka Raita is a delicious Kumaoni style cucumber raita. Learn how to make Kumaoni raita in a few simple steps.
Prep Time15 mins
Total Time20 mins
Servings: 4 bowls
- 2 Cup yoghurt (curd)
- 1 medium size pahadi kheera (cucumber)
- 1 tablespoon small size yellow mustard
- 2 green chili
- 1/4 cup mustard oil (optional)
- Half a bunch of coriander leaves, chopped
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- Salt to taste
To prepare the raita, peel and cut cucumber lengthwise into half.
Remove the seeds from each piece using a spoon. Grate the cucumber, squeeze out all the liquid from the grated cucumber. Set aside in a bowl.
Whisk yogurt to get a smooth consistency. Use approximately 1/4 cup of water to get the desired consistency. Pahadi Kheere ka raita is usually on a thicker side.
Now in a stone mortar and pestle, add mustard seeds, green chili, and salt. Grind to a coarse paste. Or you can use blender as well for the purpose.
Add this paste in the yogurt along with grated cucumber, mustard oil, coriander leaves, chili powder, and turmeric. Stir to combine.
For the flavors to mature let the raita sit at room temperature or in the fridge for 30 minutes or more.
Serve Pahadi Kheere Ka Raita chilled with aloo ke gutke.
Serving: 150g | Calories: 56kcal | Carbohydrates: 4.5g | Protein: 2.8g | Fat: 3.2g