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–+ servings

cucumber raita

The coolness of the cucumber and yoghurt, with a touch of sweetness, makes this kheere ka raita the perfect accompaniment for hot food
a serving bowl of cucumber raita
prepare: 5 minutes
chill: 1 hour
total time: 5 minutes
difficulty: moderate
yield: 4 servings
calories: 56 kcal
diet: gluten free, vegetarian
cuisine: delhi, Indian

ingredients

to serve

instructions

  • Wash, then part-peel the cucumber, leaving some stripes of the peel along its length. Halve the cucumber lengthwise, and using a teaspoon, scrape out the seeds and pulp. Set pulp aside. Now cut the cucumber halves lengthwise into thin batons, then cross chop these into small cubes. Place into a bowl.
  • Add salt, jaggery, mint and coriander leaves and cumin seeds to cucumber and toss well.
  • Using a sieve and a spoon, extract the juice from the cucumber pulp and pour over the cucumber.
  • Add yoghurt to cucumber and stir well. Cover, and refrigerate for one hour or until ready to serve.

to serve

  • When ready to serve, sprinkle with garam masala and garnish with coriander and mint leaves.

notes

  • Allow one hour for chilling before serving.

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nutrition

Serving: 75 g | Calories: 56 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 8 mg | Sodium: 323 mg | Potassium: 223 mg | Fiber: 0 g | Sugar: 4 g | Vitamin A: 380 IU | Vitamin C: 3.5 mg | Calcium: 98 mg | Iron: 0.6 mg