How To Make Kumaoni Raita At Home:

Name: How To Make Kumaoni Raita At Home:
Total time: 1200 s
Yield: 5 People
Cuisine: British
Ingredients: Greek yogurt – 1/2 Kg Pahari Kakhdi (Cucumber) – 1/2 Kg; Green chili – three to four Mustard seeds – 1/2 tsp Turmeric – 1/4 tsp; 1 fistful of Mint leaves; 1 inch ginger; 1 fistful of coriander leaves; Cumin – 1 tsp Salt – as per taste; 1 tsp Coriander seeds; 1 tsp Fennel seeds; 10-15 whole black pepper; 1 tsp mustard oil; 1/2 tsp Kashmiri red chili powder

Soma Chakraborty jhalmuri863 @cook_108089937

Raita is the best option to have a cool summer. The main component of Kumaoni Raita is Pahari Kakhdi, a type of cucumber grown in the Garhwal and Kumaon regions of Uttarakhand. #globalcookpadgames2024 #cucumber #vegetables

Soma Chakraborty jhalmuri863 @cook_108089937

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Ingredients

20 mins

5 People

Greek yogurt – 1/2 Kg Pahari Kakhdi (Cucumber) – 1/2 Kg
Green chili – three to four Mustard seeds – 1/2 tsp Turmeric – 1/4 tsp
1fistful of Mint leaves
1 inchginger
1fistful of coriander leaves
Cumin – 1 tsp Salt – as per taste
1 tspCoriander seeds
1 tspFennel seeds
10-15whole black pepper
1 tspmustard oil
1/2 tspKashmiri red chili powder

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Steps

20 mins

1

Grate the cucumber, and squeeze out all the liquid from the grated cucumber using a muslin cloth.
2

Set aside in a bowl.
3

Whisk curd to get a smooth consistency. Use approximately ¼ cup of water to get the desired consistency. Kumaoni Kheere ka raita is usually on the thicker side.
4

Add mustard seeds, green chilli, cumin seeds, coriander seeds, fennel seeds, whole black pepper and salt in a stone mortar and pestle (if you have). Grind to a coarse paste. Or you can use a tiny blender as well for the purpose. Transfer the paste to a bowl and set it aside.
5

After grinding all the dry masala add ginger, mint leaves, coriander leaves with stem with 1 tsp mustard and 1 tsp water as per needed
6

Now add turmeric powder, Kashmiri Lal mirch powder and the mustard paste to the whisked curd, grated cucumber, mustard oil, coriander leaves, salt, Mix nicely.
7

For the flavours to mature, let the raita sit at room temperature or in the fridge for 30 minutes before serving.
8

Adding mustard oil to the Kumaoni raita is optional. Serve with anything like Paratha, Pulao any Rice preparation it goes well with everything. It's a nice and interesting side dish.
9

The flavours of this cucumber raita mature after a few hours. Hence, it is always best to make it in advance and store it in the fridge.
Enjoy. 😊🌻