Lamb Tagine, which you can find on this site. Make the salad early in the day and keep in the refrigerator to let the flavours blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavour is just not the same." /> Lamb Tagine, which you can find on this site. Make the salad early in the day and keep in the refrigerator to let the flavours blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavour is just not the same." />
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Cucumber raita recipe

Cucumber raita recipe



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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Cucumber salad

I like to serve this cool, refreshing raita with my Lamb Tagine, which you can find on this site. Add more mint to taste, but do not substitute dried mint; the flavour is just not the same.

184 people made this

IngredientsServes: 12

  • 2 cucumbers - peeled, seeded and thinly sliced
  • 1 (500g) tub Greek yoghurt
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon caster sugar
  • 1/4 teaspoon salt

MethodPrep:15min ›Ready in:15min

  1. Stir together the cucumber, yogurt, lemon juice, mint, sugar and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

Tip:

For an even creamier raita, strain the yoghurt in a coffee filter or kitchen roll placed in a colander or sieve suspended over a bowl to catch the liquid.

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Reviews & ratingsAverage global rating:(131)

Reviews in English (95)

Very refreshing. Served it with lamb tangine.-28 Aug 2016

Liked it. Nice and cooling with the madras I made.Thanks for sharing x-19 Aug 2015

I think that this a very good cucumber raita to make and I'm making this for my controlled assessment in Catering. I'm serving this with the Easy Prawn Curry.-17 Nov 2016


Tomato Onion Cucumber Raita Recipe

The Tomato Onion Cucumber Raita is a cooling, healthy and delicious yogurt salad that makes a perfect accompaniment to Biryanis, pulaos and parathas.

The Tomato Onion Cucumber Raita is a cooling, healthy and delicious yogurt salad that makes a perfect accompaniment to all flavoured rice and parathas. The addition of green chillies and cumin powder in the tomato onion raita gives it a zing to the palate. You can garnish the raita with some coriander or mint leaves if you like.

Simple to make this raita is healthy and nutritious.

Did You Know: Tomatoes are widely known for their outstanding antioxidant content, including, of course, their oftentimes-rich concentration of lycopene. Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health. Fresh tomatoes and its juices have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides. In addition, tomato juices have been shown to help prevent unwanted clumping together of platelet cells in the blood - a factor that is especially important in lowering risk of heart problems like atherosclerosis.

Serve the Tomato Onion Cucumber Raita chilled along with Vegetable Hyderabadi Biryani or a Cabbage Paneer Paratha Recipe or pulav.


Raita

I was first introduced to Indian cuisine by my dear friend Meena. She is from India and when we first became friends she invited us over for dinner. She cooked the most amazing Indian dishes for us! I loved all the flavors, but since we are not used to eating a lot of spicy foods (some people in our family think ketchup is spicy), our mouths were on fire! Luckily, Meena also makes amazing Raita and she told us that you can use the cold, creamy sauce to cool things down a bit. Now, we eat enough Indian food that we have developed more of a tolerance to spice, but we still like to order a side of Raita because it is so yummy!


Cucumber Raita Recipe

This afternoon, the slow pace of tapping rain droplets have turned in to heavy rain fall masking light and giving impression of late evening. It’s the much anticipated, rejoicing RAIN in UAE. Right now as I write this post, when I see through window, all vehicles are in slow pace trying to creep over water covered roads. We Middle East residents get super excited to see such rainfall which doesn’t happen frequently but it’s a bliss if it does.

The food that is appearing here is nothing to do with weather I mean it doesn’t get along very well with RAIN. If I had a hint of at least 1 % that it is going to downpour today, I would have come up with something similar to pani puri or pav bhaji but alas…I had no clue.

Most one pot meals at my home always always accompany this wonderful cucumber raita than any other. Cucumber stays on top when it comes to summer veggie, but we never miss it even in winter. Obviously it implies our love towards cucumber.

Cucumber raita is a simple, easy recipe without which any one pot meal like tomato pulao tastes bland and isolated. Fresh and thick yogurt with a pinch of red chilly, cumin and salt in which crunchy cucumber cubes soaked in makes this awesome cucumber raita and it takes your main course food to the next level.


Recipe Summary

  • 1 tablespoon Spectrum® Canola Oil
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon grated ginger root
  • 1 green chile pepper, sliced into 1/2-inch (1 cm) rounds, or to taste
  • ¾ cup tomatoes, chopped
  • 1 (340 gram) package Yves Veggie Cuisine® Original Veggie Ground Round
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ cup frozen green peas (matar)
  • 1 tablespoon lemon juice
  • 1 teaspoon garam masala
  • 1 pinch Pinch dried red chile peppers
  • 2 tablespoons chopped fresh coriander
  • ⅓ cup finely shredded or finely diced English cucumber (unpeeled)
  • ¾ cup The Greek Gods® Plain Yogurt
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons finely diced red onion (Optional)
  • ¼ teaspoon ground cumin
  • Pinch paprika or chili powder

Prepare Raita: Drain excess liquid from cucumber and blot with paper towel. In medium bowl, mix together yogurt, cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if desired.

Heat oil in a large non-stick skillet over medium heat. Add onion cook, stirring occasionally, for 6 minutes or until soft. Stir in garlic, ginger and green chile cook for 1 minute, stirring often.

Stir in tomatoes and ground round, breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2 minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.

Stir in lemon juice, garam masala and dried chile peppers, if desired. Before serving, stir in fresh coriander. Serve with basmati rice and Raita.

You can substitute 1 (320 g) package Yves Veggie Cuisine(R) Garden Veggie Crumble for Original Veggie Ground Round.


Cucumber Raita

Few condiments do as well at taming spice-inflicted mouth fires as raita. This South Asian yogurt-based condiment comes in infinite varieties, from cooling cucumber like this one, to sweet bananas, to bright and crisp sliced onion. Though typically served with South Asian dishes like biryani, kebabs, and naan (along with countless other dishes), raita can improve pretty much anything&mdashfrom hamburgers to falafel.

This simple cucumber raita can be adjusted to your personal preferences, so feel free to swap in your favorite herb, citrus juice, or alternate spices. Sugar can be added if you're finding your raita too sour, and if taming heat is none of your concern, throw in some chopped chilis!


Cucumber Raita Recipe

This afternoon, the slow pace of tapping rain droplets have turned in to heavy rain fall masking light and giving impression of late evening. It’s the much anticipated, rejoicing RAIN in UAE. Right now as I write this post, when I see through window, all vehicles are in slow pace trying to creep over water covered roads. We Middle East residents get super excited to see such rainfall which doesn’t happen frequently but it’s a bliss if it does.

The food that is appearing here is nothing to do with weather I mean it doesn’t get along very well with RAIN. If I had a hint of at least 1 % that it is going to downpour today, I would have come up with something similar to pani puri or pav bhaji but alas…I had no clue.

Most one pot meals at my home always always accompany this wonderful cucumber raita than any other. Cucumber stays on top when it comes to summer veggie, but we never miss it even in winter. Obviously it implies our love towards cucumber.

Cucumber raita is a simple, easy recipe without which any one pot meal like tomato pulao tastes bland and isolated. Fresh and thick yogurt with a pinch of red chilly, cumin and salt in which crunchy cucumber cubes soaked in makes this awesome cucumber raita and it takes your main course food to the next level.


How to make Cucumber Raita Recipe?

1) Take the cucumber and peel it. (peeling the cucumber is optional. my cucumber has waxy outer layer which I don’t like. So I have peeled it.) Then cut lengthwise into half. Using the spoon, remove the seeds and discard them.

2) Now grate the cucumber using grater.

4) Beat it using wire whisk, till it is smooth.

7) Add black salt, roasted cumin powder, red chili powder, salt and black pepper powder.

8) Mix well, so everything is incorporated well.

Raita is ready to serve. Garnish it with mint leaves if you have any. If not serving right away then keep in refrigerator. Always serve raita chilled. It tastes best when served chilled.

Serving suggestion:This can be served with any rice or pulao as side dish. Our family favorite to served with vegetable pulao, methi rice and mushroom pulao. This raita can be served as a side with paratha like aloo paratha, green peas paratha or gobi paratha.

Tips to make BEST Cucumber Raita

  • Many times, cucumber does not have that many seeds in it. If that is the case, no need to deseed the cucumber.
  • Here in USA, they always make the coating of wax on the cucumber. After washing the cucumber well, it won’t go away. So I always prefer to peel the skin. If your cucumber’s skin it soft, tender and non-waxy then no need to peel it.
  • Many prefers to squeeze the water after grating the cucumber. I don’t like to get rid of that nutritious liquid. So I add the grated cucumber as it is without squeezing.
  • If you want some bite into your cucumber raita, then use finely chopped cucumber instead of grated.
  • Always use chilled yogurt for making raita. If not using cold yogurt then make raita, chill in the refrigerator for 1-2 hours. Then serve. It tastes best when served chilled.

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!


What’s In Our Raita Recipe

With so many variations out there, we were almost overwhelmed with choices. But ultimately we decided that simpler was better, and our cucumber raita recipe only has a few easy-to-find ingredients:

  • Plain yogurt. We’re partial to whole milk yogurt, for its deeply rich and creamy texture. But low-fat is OK, too!
  • English cucumber. Some recipes call for grated cucumber, but we prefer our Indian raita sauce to have a chunky texture, with obvious cubes of cucumber in it, so we’re calling for it to be finely-diced. Be sure to use an English cucumber—with their thin skin and tiny seeds, they don’t need to be peeled or seeded before use.
  • Spices! If you associate Indian food with liberal use of spices, you’re spot-on, and our easy raita recipe is no different. Cumin and Garam Masala—which is actually a spice blend, akin to Chinese five-spice or French Herbs de Provence—are our species of choice. As ever, be sure your ground spices are not more than six months old. If they are, it’s time to replace them!
  • A pinch of salt—to take this creamy Indian yogurt dip solidly into savory territory.


Cucumber Raita Recipe | Cucumber Yogurt Dip

Raita is a wonderful yogurt dip that is usually served as an accompaniment for Pulao, Biryani, Parotta and many more main courses. Most of the Raita varieties are no cooking dip that can be made so quickly and easily and serves as a dairy accompaniment for the main courses. We can make different varieties of raita by enriching with vegetables, fruits or even with plain boondi. One such easy and popular raita is Cucumber Raita.

Chopped Cucumber is added to beaten yogurt which is then enriched with roasted cumin powder, crushed mint, green chili, salt and coriander leaves. Adding mint enriches the flavor but its optional. I usually wash 10-15 mint leaves and wipe with a paper towel and then I will keep in microwave for 1 min. This will make the leaves crunchy and then we can crush the leaves to powder and add it to the raita. A North Indian friend of mine, taught me this and I follow adding crushed mint leaves to all raita. Sometimes, I even make simple mint raita and kids love to have it with Pulao. This Cucumber Raita tastes so good when served with Biryani, Pulao, or even with Roti/pulka.