Go Back

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.