Cucumber Raita

In Bangalore this year summer has set in early in February itself. This makes a case of some cool recipes and what could be cooler than a refreshing cucumber raita. Raita is cucumber-yogurt sauce used in Indian cuisine as a cooling balance for spicy dishes. This raita is one of the low calorie one and since cucumber is packed with water, it cools your body and hydrates your skin.
 

Preparation Time: - 5 min

Cooking Time: - 5 min

Servings: - 2~3 persons

Ingredients:-

 

1. 1 medium sized Cucumber grated.
2. 1 cup whisked curd (dahi) or yogurt. If you are calorie conscious then you should use low-fat curd, made from fat-free milk.
3. 1 ½ tsp roasted Jeera/cumin powder.
4. 1 tsp Black Pepper ( This is for spice lovers- you can even use green chili or red chili powder )
5. 1 tbsp chopped mint leaves
6. 1 tbsp chopped coriander leaves
7. 8 Raisins (optional, I added this to satisfy my kid’s taste)
8. Salt to taste.
9. Sugar to taste. If you have any sugar-related issue you can skip it.

Preparation:-

1. Grate the cucumber and keep aside.
2. Whisk the curd thoroughly. If you are using thick curd/yogurt you can add a little bit of water.
   
3. Roast cumin seeds for a few seconds in a small frying pan over high heat.
   
4. Mix all the ingredients in a bowl thoroughly.
   
5. Chill in refrigerator for 15 min optionally if you want it cold.

Try it with Paratha, jeera rice, fried rice and curries or as a condiment for chicken or mutton preparation.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.