Cucumber Raita

Cucumber Raita cucumber raita

(Serves 4 – 6 as side dish – 1 to 2 spoonfuls per person)

  • 2 Cucumbers
  • 3 tablespoons ghee
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 pinch hing
  • 4 curry leaves
  • 1 pinch cayenne or 1/2 small chili, chopped
  • 1 small handful fresh cilantro leaves, chopped
  • 1/2 cup plain fresh yogurt

Skin and grate the cucumbers – pour off and discard any excess juice.

Heat the ghee in saucepan over medium heat, and add the mustard, cumin, hing, and curry leaves.  

Cook a moment until seeds pop.

Add the cayenne or chili and the cilantro, shake the pan, and remove from heat.

Stir the yogurt and grated cucumber together in a bowl.

Add the cooled spices to the yogurt mixture, and mix well, and serve.


– Ayurvedic cooking for self-healing by Mrs. Usha Lad, and Dr. Vasant Lad –

– the image credit: –

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