“Cucumber Raita/ Cucumber- Curds Salad~2” … A simple delicious healthy raita/ salad prepared with dark green cucumber available during monsoon with the skin on along with spices and coconut … goes very well with pulav, biryani, khichdi, bisi bele baath, masala baath or any other spicy rice … Yummilicious …
** Raitas are an accompaniment to lunch/ dinner that tastes best when served with other spicy dishes. Whenever I prepare Biryani or spicy pulavs, Raita is a must in my home. We love having spicy rice dishes with raita rather than curries. My hubby loves raita can relish it with any dishes be it roti, parathas, etc. or as it is too. I have shared plenty of raita dishes in my blog and will be sharing a common link at the bottom of this recipe, so that if interested you can browse through the same and try out different variations.
** Cucumber is a veggie that is often related with salad preparation be it as it is or with addition of curds and is hardly used in curries though there a few of them, but by and large it’s for salad. During monsoon, we get large sized dark outer skinned cucumbers which are not available during other times. These cucumbers are a must during Ganesha Chaturthi festival when they are used extensively in various preparation. So here is a raita prepared with the same with the outer skin inclusive which imparts a lovely color to the raita.
** Here is my simple recipe for “Cucumber Raita/ Cucumber- Curds Salad~2” … My Style …
** Wash and wipe dry a large sized green outer-skinned cucumber. Slice off both side edges and discard them. Now grate it using a large holed or medium sized grater and collect into a wide stainless steel bowl. Keep this ready aside.
** In a mixer grinder add 2-3 tsp of freshly grated coconut (jeevi soyi/ nariyal), handful of coriander leaves (kothimbir/ dhania), ½ tsp of asafoetida (hing) powder, 5-6 green chillies (tarni mirsanga/ hari mirchi) and coarsely grind without adding water and keep ready aside.
** Beat well to a smooth consistency and add about 1 cup of thick beaten curds (dahi/ yogurt), to 3 cups of grated cucumber along with salt (namak/ meeta) to taste and the coarsely ground masala. Mix well tell well blended, if required add a little bit more of curds.
** Note : Add in boiled- cooled water to bring to consistency only if required. Do not make the raita too thin, as raitas should always be thick. Also once the cucumber is added it leaves in some water, so check just before serving and add only if absolutely necessary.
** “Cucumber Raita/ Cucumber- Curds Salad~2” is now ready to be served as an accompaniment along with any dish of your choice. Tastes great as an accompaniment/ side dish along with any spicy rice dishes like biryani, pulav etc.
** If at all you have prepared this before hand, say about a few hours prior to lunch/ dinner time, then do put it in the fridge immediately to avoid the dish going sour. Just remove the raita about 20 minutes before serving time from the fridge to thaw before serving.
** Note : I have not tempered the raita this time, however if desired you can do so as it tastes great … For Tempering : Heat 1 tblsp of coconut oil (Optional, any oil will do) in a small pan. When hot add in ¼ tsp of jeera (cumin seeds), ½ tsp mustard seeds, and fry till mustard splutter. Add in 6-8 curry leaves and pour over cucumber raita and mix well.
** Sharing a common link to “Salad/ Raita” dishes in the blog below, you may browse through and try them out in leisure …
https://gayathrifoodbytes.blogspot.com/2015/03/delightful-curds-setting-of-curds.html#more
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Thanks.