Go Back
+ servings
Pahadi Kheere Ka Raita
Print Recipe
No ratings yet

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
Course: Side Dish
Cuisine: Indian
Servings: 4 bowls
Calories: 56kcal
Author: Hina Gujral


  • 2 Cup yoghurt (curd)
  • 1 medium size pahadi kheera (cucumber)
  • 1 tablespoon small size yellow mustard
  • 2 green chili
  • ¼ cup mustard oil (optional)
  • Half a bunch of coriander leaves, chopped
  • 1 teaspoon red chilli powder
  • ½ 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 ¼ 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