Wednesday, August 15, 2012

Kakadi Pudina Raita (Cucumber-Mint Raita)

'Raita' refers to a salad with a yogurt base.
Cucumber raita is a summer special at our home. The cooling properties of this raita beautifully balances the spices in Indian cooking.
Cucumbers are a combination of dietary fibers and water. A must have for those nasty summer days!
There are infinite variations of preparing this quick dish. I will share a few of my favorite methods with you. 

Today's recipe is a particularly cooling one. Mint being one of the key ingredients, gives this dish a wonderful fresh flavor. I generally accompany this preparation with spicy biryanis or meat curries. You can also use this as a dip to be served with some sliced veggies or with some flatbreads.
This quick recipe demands to be bookmarked!

Serves: 3 - 4 people
Level: Easy

2 large cucumbers, peeled and finely chopped
1.5 cups yogurt, whisked till smooth
3 tblsp chopped coriander leaves
6 - 8 mint leaves
3 green chillies, finely chopped
1/2 tsp sugar
Salt to taste
1 tsp cumin seeds

Step 1 - In a mortar and pestel, punch together the coriander leaves, mint leaves, green chilies, sugar, salt and cumin seeds. If you don't own a mortar pestel, coarsely grind the ingredients together in a grinder with no or as little water as possible. Your chutney is ready.

Step 2 - In a large bowl  add the yogurt and the coarsely ground chutney from Step-1. Mix well. Add the finely chopped cucumber. Mix everything together.

Refrigerate till you are ready to serve.

This salad can be made ahead for a party. You can keep the yogurt-chutney mixture ready. Just before serving add the cucumber, mix well and serve.
We cannot add the cucumber and keep the salad for a long duration as the salt reacts with the cucumber and the salad starts getting watery!

Hope you enjoy this one!

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