Kheere Ka Rai wala Raita (Pahadi Raita), How to make Cucumber mustard Raita, Pahadi Raita, Raita Recipes
Pahadi raita is a tasty raita and one of the most popular dish in Uttarakhand.
Pahadi raita is the strong flavour of small mustard seeds with green chilli to increase the flavour of raita.
Traditionally it is served with aloo ke gutke and puri but you It can serve with all types of Indian meal.
More recipes from this blog:
Cucumber Coolar
Mooli(Radish) raita
Cucumber Lassi
Kheere Ka Rai wala Raita(Pahadi Raita)
Step by Step Directions:
Washed, peeled, grated and squeezed cucumber.
Beat the yogurt to get a smooth consistency.
Add all the ingredients cucumber, salt, turmeric, mustard powder or mustard paste, green chilli and coriander leaves in beaten curd.
Pahadi raita is the strong flavour of small mustard seeds with green chilli to increase the flavour of raita.
Traditionally it is served with aloo ke gutke and puri but you It can serve with all types of Indian meal.
Cucumber Coolar
Mooli(Radish) raita
Cucumber Lassi
Kheere Ka Rai wala Raita(Pahadi Raita)
Step by Step Directions:
Add all the ingredients cucumber, salt, turmeric, mustard powder or mustard paste, green chilli and coriander leaves in beaten curd.
Mix all the ingredients in a bowl and whisk well.
serve after 30 minutes.
Pahadi Kheere Ka Raita Recipe
Prep 10 min Cook Time: 5 min Serves: 3
Recipe Type: Raita
Cuisine: Uttarakhand
Level of Cooking: Easy
Ingredients:
- 2 cups yogurt(Dahi)
- 1 medium cucumber (Kheera)
- 1 tablespoon small size yellow mustard Powder
- 1 green chilli chopped
- 1-2 tablespoon coriander leaves, chopped
- 1 teaspoon red chilli powder(optional)
- 1/2 teaspoon turmeric powder
- Salt 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:
- Squeeze out all the water from the grated cucumber and keep it aside in a bowl.
- In another bowl beat the yogurt to get a smooth consistency.
- Add grated cucumber in beaten yogurt and mix well.
- Add salt, turmeric powder, mustard seed paste or mustard powder, green chilli and Stir to combine.
- Keep it aside for at least 30 min at room temperature for the tangy taste.
- Garnish the raita with the coriander leaves.
Serve this raita with any type of meal it goes well with aloo and puri.
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