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Pahadi Kheere Ka Raita
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Kumaoni Raita Recipe

Kumaoni Raita is a delicious cucumber raita from Uttarakhand. Learn to make Pahadi kheere ka raita in a few simple steps.
Prep Time30 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 175kcal
Author: Hina Gujral



  • 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


  • 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


  • 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.


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