Cucumber Peanut Raita Recipes

CUCUMBER RAITA RECIPE

Steps:

• Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
• Also fine chop coriander and mint leaves (optional).
• Deseed the green chilli and chop. (optional)
• Whisk chilled yogurt in a large mixing bowl.
• Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
• Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
• Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
• Cucumber raita is best served fresh but can be chilled for a few hours.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

CUCUMBER PEANUT RAITA

Steps:

• Peal the cucumber and grate it. add the salt and keep it aside for 10 minutes.
• Pound the peanuts roughly.
• Slit the green chilies, remove the seeds if you want it a little less spicy.
• Cut the coriander finely.
• Now squeeze the water out of the cucumber and place it in a bowll. Add the peanuts, green chillies, coriander.
• Mix in the curd.
• In a pan heat the oil well and add the fenugreek seeds. Remove the pan from the fire when the seeds splutter and add to the cucumber mix.