Chits Kitchen

Summers have arrived and fondness of Raita in every one’s diet will be seen very common. Afternoon meal without Raita is not a complete meal, so everyone prefers to have it as a side dish. There are different types of Raita which is made by using different ingredients. In summers, people love and prefer to have curd and salad in their dish. So, a combination of both, Curd and Cucumber to make Cucumber Raita gives a dual benefit by replacing Curd and Cucumber of having it separately in our meal. It is served with Biryani, Parantha or any Rice recipe.

Curd and Cucumber separately have various benefits. Curd is a great probiotic which contains bacteria that is very useful for our health. It helps in digestion, effective in boosting immunity, keeping healthy skin, good for bones, reduces high blood pressure, etc. Cucumber helps in controlling blood pressure, prevents constipation, manage diabetes, normalizing body temperature in summers, etc. Having both the things can be replaced with a single food, and that is Cucumber Raita.

For Raita Masala recipe, Please visit Homemade Raita Masala Powder.

If you are looking for more Raita recipes do check Masala Boondi Raita, Masala Raita, Tomato Onion Raita, Onion Raita, Mint Raita and Pineapple Raita.

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Cucumber (Kheera) Raita

Cucumber Raita is very simple, easy and quick to make. It hardly takes 10 minutes to prepare. Curd is first beaten and then other ingredients such as Grated Cucumber, Roasted Cumin Powder, Chaat Masala, Red Chilli Powder and Salt are added to it. It is then mixed properly to make a delicious and yummy Cucumber Raita or Kheera Raita. Serve it by garnishing with Coriander Leaves.

Course Main Course, Side Dish

Cuisine Indian, North Indian, Punjabi

Keyword Cucumber Raita, Kheera Raita

Preparation Time 10 minutes minutes

Cook Time 0 minutes minutes

Passive Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 3 servings

Calories

Author Recipe by Chits

Ingredients:

• 200 gm Curd (Yoghurt)
• 1 medium Cucumber (Grated Cucumber: 1 Cup)
• 1/2 teaspoon Roasted Cumin Powder
• 1/2 teaspoon Chilli Powder
• 1/2 teaspoon Chaat Masala (Or As per taste)
• 1 tablespoon Finely Chopped Coriander Leave
• Salt as per taste

Instructions:

• Take the Cucumber and peel out the outer layer of it. Cut the edges. Taste the cucumber before grating. It should not taste bitter.
• Grate the peeled cucumber and keep it in a separate bowl. Do not squeeze out the water from it.
• Heat Pan or Tawa over medium flame. Put the cumin seeds and roast it for few seconds.
• After roasting it, grind it to make smooth powder. Keep it in a bowl.
• Take the curd in a large bowl. Beat the curd with a spoon or wire whisk to make it a smooth mixture. You can add water if the curd is thick.
  
• Add Grated Cucumber, Chaat Masala, Chilli Powder, Roasted Cumin Powder, Chopped Coriander Leaves and Salt. Mix it continuously for a minute.
  
• Cucumber Raita is ready. Garnish it with Coriander Leaves. Serve it with Biryani, Parantha or any Rice recipe.
  

Notes:

1. Some people squeeze out the water from grated cucumber. I prefer not to squeeze out the water. The taste remains the same.
2. Before grating Cucumber, do check the taste of it, since cucumber can taste bitter and can spoil your meal.
3. If you want to make a thick Raita, do not mix much water to it. The quantity of water depends upon the thickness of the curd.
4. Here I have roasted the cumin seeds. Instead of roasted jeera powder, you can use jeera powder bought from the market. But roasted jeera adds aroma to the Raita.