Cucumber Raita is a popular choice for those watching their weight. Cucumber, a favorite among weight watchers, is rich in vitamins, minerals, and water content, making it a refreshing summer vegetable with numerous health benefits. This chilled Cucumber Raita combines the cool crunch of cucumbers with yogurt, sugar, and a hint of spice, creating a delightful and healthy side dish.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Ingredients of Cucumber Raita2 cups thick curd (yogurt)
1 large cucumber, peeled and grated (about 1½ cups)
1 tablespoon sugar (adjust to taste)
½ teaspoon salt (adjust to taste)
½ teaspoon roasted cumin powder
¼ teaspoon black pepper powder
¼ teaspoon chaat masala (optional)
1 tablespoon fresh mint leaves, finely chopped (optional)
1 tablespoon fresh coriander leaves, finely chopped
¼ teaspoon red chili powder (optional, for a bit of heat)
How to make Cucumber Raita- Peel the cucumber and grate it. Lightly squeeze the grated cucumber to remove excess water.
- In a mixing bowl, whisk 2 cups of thick curd until smooth and creamy.
- Add the grated cucumber to the curd.
- Mix in 1 tablespoon of sugar, ½ teaspoon of salt, ½ teaspoon of roasted cumin powder, and ¼ teaspoon of black pepper powder.
- If using, add ¼ teaspoon of chaat masala, 1 tablespoon of finely chopped mint leaves, and 1 tablespoon of finely chopped coriander leaves.
- For a spicy touch, sprinkle ¼ teaspoon of red chili powder.
- Stir all ingredients well until evenly combined.
- Refrigerate the raita for about 10-15 minutes to allow the flavors to meld and to chill it thoroughly.
- Serve the Cucumber Raita chilled as a side dish or accompaniment to your main course.
Tips: - Thick Curd: Ensure the curd is thick to avoid a watery raita. You can strain the curd if it's too thin.
- Cucumber Preparation: Removing excess water from the grated cucumber prevents the raita from becoming too watery.