Food & Drink Magazine

Kheere Ka Rai Wala Raita (Pahadi Raita)

By Swati Paathak @spicyvegrecipes

Kheere Ka Rai wala Raita (Pahadi Raita), How to make Cucumber mustard Raita, Pahadi Raita, Raita Recipes


Kheere Ka Rai wala Raita (Pahadi Raita)Pahadi raita is a tasty raita and one of  the most popular dish in Uttarakhand.

Pahadi raita is the strong flavor of small mustard seeds with green chilli to increase the flavor of raita. 

Traditionally it is served with aloo ke gutke and puri but you It can serve with all types of Indian meal.


Kheere Ka Rai wala Raita (Pahadi Raita)

Step by Step Directions:
Kheere Ka Rai wala Raita (Pahadi Raita)
Washed, peeled, grated and squeezed cucumber.



Kheere Ka Rai wala Raita (Pahadi Raita)

Beat the yogurt to get a smooth consistency.

Kheere Ka Rai wala Raita (Pahadi Raita)

Add all the ingredients cucumber, salt, turmeric, mustard powder or mustard paste, green chilli and coriander leaves in beaten curd.
Kheere Ka Rai wala Raita (Pahadi Raita)

Mix all the ingredients in a bowl and whisk well.
Kheere Ka Rai wala Raita (Pahadi Raita)
serve after 30 minutes. 

Pahadi Kheere Ka Raita Recipe


Prep 10 min                    Cook Time: 5 min               Serves:  3
Kheere Ka Rai wala Raita (Pahadi Raita)

Main Ingredients: cucumber, yellow mustard and yogurtRecipe Type: RaitaCuisine: UttarakhandLevel of Cooking: Easy

Ingredients:

2 cups yogurt(Dahi)1 medium  cucumber (Kheera)1 tablespoon small size  yellow mustard Powder1 green chilli chopped1-2 tablespoon coriander leaves, chopped1 teaspoon red chilli powder(optional)1/2 teaspoon turmeric powderSalt to taste

Preparation:

  • Grind the mustard seeds with little water in a stone mortar and pestle and keep aside or make a fine powder of mustard seeds.
  • Wash, peel and grate the cucumber.

Method:

  1. Squeeze out all the water from the grated cucumber and  keep it aside in a bowl.
  2. In another bowl beat the yogurt to get a smooth consistency. 
  3. Add grated cucumber in beaten yogurt and mix well.
  4. Add salt, turmeric powder, mustard seed paste or mustard powder, green chilli and Stir to combine.
  5. Keep it aside for at least 30 min at room temperature for the tangy taste.
  6. Garnish the  raita with the coriander leaves.
    Serving ideasServe this raita with any type of meal it goes well with aloo and puri.


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