Kakdi Nu Raitu or Raytu, also known as Cucumber Raita, is a traditional Indian side dish that offers a refreshing and flavorful addition to meals. This Raita combines the coolness of yogurt with the crispness of cucumber, creating a harmonious blend of textures and tastes. The grated cucumber is mixed with smooth yogurt and seasoned with a special masala powder made from cumin, mustard, and peppercorns, adding a hint of warmth and spice. Chopped green chilies and fresh coriander contribute to its vibrant freshness, while a touch of chili powder and black salt balances the flavors. This raita is a perfect accompaniment to dishes like biryanis and khichdi, providing a cooling contrast. It’s a versatile and tasty side dish that brings a touch of Indian cuisine to your table.
Dive into the world of Indian culinary delights with cucumber Raita, an exquisite side dish that marries the creaminess of yogurt with the refreshing crunch of cucumber. This age-old recipe takes the simple cucumber to new heights, as it’s grated and combined with velvety yogurt to create a symphony of textures. What sets this raita apart is the tantalizing dance of flavors. Raita isn’t just a side dish; it’s a journey through taste and tradition that brings a touch of India’s culinary heritage to your table.
Ingredients
• 1-2 Cucumbers
• 1 cup Yogurt/Curd/Dahi
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• ½ tsp Peppercorn
• ¼ tsp Black Salt
• 2-3 Pinch Red Chili Powder
• Salt
• 1-2 small Green Chili Finely Chopped
• 2-3 tbsp Chopped Coriander Leaves
Method
1. In a mortar and pestle, combine cumin, mustard seeds, and peppercorns. Crush them until a coarse masala powder forms. Set this mixture aside for later use.
2. Start by washing the cucumber and trimming both ends. Then, peel the skin using a potato peeler. Grate the cucumber and place it onto a muslin cloth-covered bowl. Squeeze the grated cucumber to remove excess water/liquid.
3. In a mixing bowl, add yogurt and whisk it until it becomes smooth. Incorporate the grated and squeezed cucumber into the yogurt.
4. Next, add chopped green chilies, coriander, 1-2 teaspoons of the prepared masala powder, chili powder, black salt, and regular salt. Mix all the ingredients thoroughly.
5. Garnish the mixture with additional chopped coriander and chilies, as desired.
6. Cover the bowl and refrigerate the Raita for an hour, allowing it to chill. When ready, serve it fresh alongside biryani, khichdi, or as a side with your meal. Enjoy!
Tips:
• If using English cucumber, there’s no need to peel, just grate it with the skin.
• The prepared masala can be stored in an airtight container for up to 3-4 months for future use.
• Adjust the amount of spices and salt according to your taste preferences.
- 1-2 Cucumbers
- 1 cup Yogurt/Curd/Dahi
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- ½ tsp Peppercorn
- ¼ tsp Black Salt
- 2-3 Pinch Red Chili Powder
- Salt
- 1-2 small Green Chili Finely Chopped
- 2-3 tbsp Chopped Coriander Leaves
- In a mortar and pestle, combine cumin, mustard seeds, and peppercorns. Crush them until a coarse masala powder forms. Set this mixture aside for later use.
- Start by washing the cucumber and trimming both ends. Then, peel the skin using a potato peeler. Grate the cucumber and place it onto a muslin cloth-covered bowl. Squeeze the grated cucumber to remove excess water/liquid.
- In a mixing bowl, add yogurt and whisk it until it becomes smooth. Incorporate the grated and squeezed cucumber into the yogurt.
- Next, add chopped green chilies, coriander, 1-2 teaspoons of the prepared masala powder, chili powder, black salt, and regular salt. Mix all the ingredients thoroughly.
- Garnish the mixture with additional chopped coriander and chilies, as desired.
- Cover the bowl and refrigerate the Raita for an hour, allowing it to chill. When ready, serve it fresh alongside biryani, khichdi, or as a side with your meal. Enjoy!
The prepared masala can be stored in an airtight container for up to 3-4 months for future use.
Adjust the amount of spices and salt according to your taste preferences.
