Kumaoni Raita Recipe
Kumaoni Raita is a delicious cucumber raita from Uttarakhand. Learn to make Pahadi kheere ka raita in a few simple steps.
Servings: 4
Calories: 175kcal
Equipment
- Grater
Ingredients
- 400 gram curd
- 2 Cup grated cucumber
- 2 ¼ teaspoon salt or to taste
- 1 tablespoon small size mustard seeds (rai)
- 2 green chilli
- 2 tablespoon mustard oil (optional)
- ½ teaspoon turmeric powder
- 2 tablespoon chopped coriander leaves
Instructions
- Add mustard seeds, green chilli, and ¼ teaspoon salt in a stone mortar and pestle. Grind to a coarse paste. Or you can use a tiny blender as well for the purpose. Transfer the paste to a bowl and set it aside.
- Peel and cut the cucumber lengthwise into half. Remove the seeds from each piece using a spoon. Grate the cucumber, and squeeze out all the liquid from the grated cucumber using a muslin cloth. Set aside in a bowl.
- Whisk curd to get a smooth consistency. Use approximately ¼ cup of water to get the desired consistency. Kumaoni Kheere ka raita is usually on the thicker side.
- Add the mustard paste to the whisked curd, grated cucumber, mustard oil, coriander leaves, remaining salt, and turmeric. Mix nicely. Taste, and if required, add more salt or mustard oil.
- For the flavours to mature, let the raita sit at room temperature or in the refrigerator for 30 minutes before serving.
- Serve Kumaoni Raita chilled with aloo ke gutke.
Notes
- Do not make a fine chutney like paste of mustard seeds and chilli.
- Adding mustard oil to the Kumaoni raita is optional. It is added for that extra kick in the flavour.
Nutrition
Calories: 175kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1389mg | Potassium: 118mg | Fiber: 2g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 2mg