Backstory – The first time my mum made this at home, she told us a story on how this recipe was born. I’m sure this is something many households have been making too but apparently my paternal grandmother in the 1930’s made this Cucumber Raita with a twist at a food competition and she won the 1st prize. She may have invented this recipe then, or who knows what happened. Nevertheless, we all love this and it’s so good for the body, especially hot summers! So try this recipe. You’ll love it too.
3 Cups Yogurt
2 Tsp Oil
1 Tsp Mustard Seeds
1 String Curry Leaves
1 Finely Chopped Green Chilli
1 Tsp Carom Seeds (Ajwain)
1 Tsp Grated Ginger
Salt to taste
- Wash the cucumber well, peel the skin. Chop off the edges and taste test a small piece from both ends to check if they are bitter. If yes, discard the bitter portion and use from the part it’s not tasting bitter at all. Grate them and add to a large bowl.
- Beat yogurt until it looks smooth and creamy and add this to the cucumber bowl.
- Now in a heavy bottom pan, heat some oil.
- Splutter Mustard Seeds and Lower the heat.
- Add finely chopped Green Chillis.
- Break the Curry Leaves roughly with your fingers and add this.
- Add grated Ginger. Mix for a few seconds.
- Now add the Carom Seeds. Switch off the flame and pour this tempering over the Yogurt Cucumber mix.
- Combine everything and keep this in the fridge to cool.
- You don’t need to add water since the water from the cucumbers will release on it’s own after a while.
- Before serving, add salt.
- This is a thick raita and can be accompanied with any Indian food. You can also eat this just like that! Refreshing treat during these hot months of summer!