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Cucumber Raita
Binjal Pandya

Kakdi Nu Raitu Or Cucumber Raita

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 dish combines the coolness of yogurt with the crispness of cucumber, creating a harmonious blend of textures and tastes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 -3
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

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!

Notes

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.