I love raita and this is my all-time favorite recipe. It is pretty much similar to tomato curd pachadi. Instead of tomatoes, we are using cucumber that’s it. For this pachadi, the tempering/tadka/Thalippu is very important. Just taste the pachadi before doing the tempering and after tempering. Mustard seeds and hing tempered in oil make this dish heavenly and it adds a unique taste. This raita can be used as a side dish for any “variety rice” recipes. When I am not able to make proper dry curry or kootu, I usually do this raita or the tomato one. I just love this raita plain and I can eat it just like a relish. Ok, here is the cucumber raita recipe.
Ingredients:
Cucumber (Medium Size) – 1, approx 1 cup (Peel the skin and grate them) Curd – 1 cup Salt – 1.5 tsp (or to taste) To grind: Green chilies – 2 Shredded Coconut – ½ cup For Tempering: Oil – 1 tsp Mustard seeds – 1 tsp Hing – ½ tsp
How to make cucumber raita:
Grind the coconut and green chilies together into smooth paste by adding little water Beat the curd and add the grated cucumber and the coconut mixture. Add salt. In a separate pan or tadka ladle, do the tempering. Heat the oil in the tadka pan. Once the oil is hot add mustard seeds and hing. Once they start spluttering, add to the raita mixture.
Notes:
Adjust the salt and spices according to your taste. Make sure the cucumber is not bitter.
