Cooling Cucumber Raita
Cucumber raita is the most made raita in my home as it’s quick, needs no cooking and the whole family loves it. Cucumber also known as Kakdi or Kheera in India not only keeps you hydrated but also helps with digestion. Although garlic is not added to the traditional recipe, I love it as it adds a hint of umami flavor. Also in India raita is made with plain yogurt, but I love it with greek yogurt as makes the raita more creamy, adds more protein, and greek yogurt is readily available in the US. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry There are many different types of raita such as boondi raita, tomato-onion raita, and pineapple raita, just to name a few. I have shared my signature beet raita and pumpkin raita and I am excited to add this cooling cucumber raita to that list.
Recipe
Storing
Cucumber raita can be refrigerated for up to a day. To make ahead, mix the yogurt with the spices in teh serving bowl and refrigerate. Refrigerate the grated cucumber and cilantro separately. Add cucumbers to the yogurt just before serving. This will prevent the raita from being too watery. You can also squeeze out any excess liquids from the cucumbers. Note: Dicing the cucumbers instead of grating them releases fewer liquids.
