The other day on My Kitchen Rules, we had an Italian duo trying their hand at Indian Cuisine. And for a start they were making Raitha ( which they kept referring to as Rayeeta and it sounded so quaint) - and they were trying their best to bring out the subtle flavours of the dish!! My raitha's are generally very simple. Chop the veggies, add to yogurt/curd and salt and pepper and garnish. So I loved this version that V made and persuaded him to make it again today for this post. It is simple, tasty and is thick and can even serve as a nice topping to just about anything.
Ingredients:
Cucumber - 2 nos
Curd/Yogurt - 250 ml
Coconut - 2 tbsp
Salt to taste
Green chilies - to taste - chopped fine
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Coriander for garnish (missing here)
Wash cucumber well. Peel. You can even retain the peel if you like
Ensure that the cucumber is not bitter.
And then grate the cucumber - use the smallest grater blades. The seeds do not have to be discarded. They get grated too.
Beat the curd to a creamy mass.
Add salt, chopped chilies, grated cucumber.
Season with oil, mustard and curry leaves.
For extra flavour - you could add roasted jeera powder, pepper. Add cashew in the seasoning. You can experiment. It will only add to the taste.
I can eat a whole bowl of this - just plain.
Ingredients:
Cucumber - 2 nos
Curd/Yogurt - 250 ml
Coconut - 2 tbsp
Salt to taste
Green chilies - to taste - chopped fine
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Coriander for garnish (missing here)
Wash cucumber well. Peel. You can even retain the peel if you like
Ensure that the cucumber is not bitter.
And then grate the cucumber - use the smallest grater blades. The seeds do not have to be discarded. They get grated too.
Beat the curd to a creamy mass.
Add salt, chopped chilies, grated cucumber.
Season with oil, mustard and curry leaves.
For extra flavour - you could add roasted jeera powder, pepper. Add cashew in the seasoning. You can experiment. It will only add to the taste.
I can eat a whole bowl of this - just plain.
Lovely for summer season.
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So cool n delicious looking raitha.perfect side dish.
ReplyDeleteWant to eat the whole one as u said...
ReplyDeleteEvent : Dish name starts with L
Delicious cucumber raita. I too make like this but adds green chili instead of black pepper.
ReplyDeletevery cool and refreshing..favourite raita during summer season
ReplyDeleteLovely serving bowl, very prefect raitha for the season.
ReplyDeletethis is my fav raita. looks great
ReplyDeletehealthy and delicious raita :)
ReplyDeletei never temper cucumber raita. am sure tempering must be adding more to the raita. liked your bowl in which you have served the raita.
ReplyDeletecool n delicious raita....fav raita in summer..!!frst time to ur space...glad to be ur follower..
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yummy cooler foe summers!!
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Delicious, coconut and cucumber, a yummy combo..
ReplyDeletePerfect to beat the heat.....
ReplyDeleteNice cooler and Even I can eat it plainly..I love thick curd..And nice pot:)
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I second you..I eat bowls full of raita all by itself..It needs a little more respect than being a side-kick of some fancy Biriyani!
ReplyDeletelooks yummy
Loved both the raitha & the serving bowl!!
ReplyDeleteraita looks wonderful
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This is my mother's staple raita...but I have never eaten a raita with coconut in it...must try this :-)
ReplyDeletedelicious raita with cucumber !!!!I my fav:-)
ReplyDelete@Kannada cuisine - so true. If the biryani is good, I never have it with raitha. Raitha can be a main dish as far as I am concerned.
ReplyDelete@Suchi - the coconut is the special ingredient. I am told that this is what is served at most tamilian weddings at the beginning of the meal. A small spoonful and so goes unnoticed!
Radha - Thanks for taking the time out to stop by on my blog. I just began eating Raita for the first time in my life this year. I like your version plus the addition of Cucumber. :)
ReplyDeletesame here Radha would love to have it to beat the heat. love that earthen pot.
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