Cucumber Raita is an excellent cooling side dish condiment that compliments many main course dishes. It’s made from Cucumber, Fresh Plain Yogurt (Curd), roughly ground Cumin (Jeera), green chili, garlic and salt. Cucumber Raita goes best with any “Stuff Paratha”, “Biryani” or “Pulaos (Rice dish)”.
Raita is like a Yogurt dip that can be made in many different variations using different vegetables, fruits, pulses (boondi). It’s very simple and quick to make and requires very minimum ingredients. Many families have their own versions of making raita.
Since this is super simple recipe I will show you a step by step process:
1. I like to wash, peel and grate the cucumber first and add little salt mix and let it sit for about 15 minutes. This helps draw out some of water from the cucumber. After 15 min. squeeze out all of the water from the cucumber and keep aside.
2. In a bowl beat the plain yogurt (Curd) lightly until smooth. Then add in grated cucumber, salt, green chili paste, grated garlic, ground cumin, sugar and beat till mixed well.
3. Add in fresh finely chopped Coriander leaves, stir and refrigerate for about 2-3 hours before serving. (Making ahead of time and refrigerating it help enhance the flavors into the raita).