Cucumber Raita

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This is a south indian style of raita with a kannadiga vaggarnae, or tempering, It is a refreshing yogurt-based side dish with a burst of flavors from the mustard seeds, green chilis, crunchy urad dal, and fresh coconut. This raita pairs perfectly with spicy dishes, balancing heat with its cool, tangy taste.

This is my go-to raita at home. I pair this with rice dishes such as pulao, lemon rice, bisibele bhath, etc, or as a cool component to a meal during a hot summer day. There are two things that make this raita special; the cucumbers that are chopped finely, and the vaggarnae with its mix of textures and spices.

Cucumber Raita

Servings 4
Prep Time 15 minutes
Cook Time 5 minutes

Ingredients

  • 1 Medium Cucumber preferably a thin skinned variety such as English, Persian, or Japanese cucumber. Use 3 medium sized cucumbers, if using persian variety.
  • 2 Green chilis Adjust based on spice level
  • 1 Cup Plain yogurt
  • 1/2 Cup Plain greek yogurt optional, but increase the quantity of plain yogurt in that case
  • 2 tbsp Cilantro chopped
  • 1 tbsp Freshly grated coconut either fresh, or fresh frozen
  • 1/2 tsp Black mustard seeds
  • 1/2 tsp Urad dal
  • 1/2 tsp Vegetable or Canola oil
  • 1/2 tsp Salt to taste

Instructions

Prep Raita

  • Dice the cucumber finely. If you are using a variety that has a waxy and thick skin, peel before dicing.
  • Mince the green chilis
  • Add the two kinds of yogurt to a mixing bowl, along with the salt and whisk well until the yogurt is smooth and no lumps remain.
  • Add the diced cucumber to the yogurt and mix. If the raita is too thick, you can add a little water to dilute it. Some varieties of cucumber release a lot of water too. Taste the raita and adjust the salt at this stage.

Make Vaggarnae

  • Heat the oil in a small saucepan or kadai
  • Add the mustard seeds to the oil and cover.
  • When the seeds are done popping, remove the lid, and turn down the heat.
  • Add the urad dal and green chilis and give them a quick stir.
  • Add most of the cilantro, reserving a little bit for garnish
  • Turn the heat off, the cilantro will wilt in the residual heat.
  • Pour the vaggarnae over the raita and garnish with the fresh grated coconut and the rest of the cilantro.
  • Chill the raita in the refrigerator until ready to serve.
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