Cucumber raita
Cool curd with grated cucumber, roasted cumin and a pinch of black salt: the standard side for biryani, pulao, parathas and khichdi, and a summer favourite. Boondi raita swaps the cucumber for crisp fried besan pearls, and onion-tomato, lauki and pineapple raita are common too. Jain homes make it just like this, and on fasting days it is seasoned with sendha namak.
- 10 minTime
- 10 minHands-on
- 4Portions
- 4 gprotein per portion
- 70kcal per portion
Ingredients for 4 portions
- 3 mlCumin, seeds
- ½Cucumber
- 400 gCurd
- 1 mlBlack salt
- to tasteSalt
- 1 mlRed chilli powder
- 2 tbspCoriander leaves, chopped
Method
- Dry-roast the cumin seeds in a small pan on low heat until they darken and smell toasty, about 2 minutes, then crush them in a mortar or with a rolling pin.
- Grate the cucumber and squeeze out some of the water with your hands.
- Whisk the curd smooth, then stir in the cucumber, most of the roasted cumin, the black salt and a little salt.
- Sprinkle the rest of the cumin, the red chilli powder and the coriander leaves on top. Serve cold, or keep it in the fridge until the meal.
