Cucumber and Yogurt Kichadi/Raitha Recipe


Yields: 3 cups
Preparation Time: 5-10 Minutes

INGREDIENTS
Cucumber – 1 (enough to yield 1 cup when chopped)
Green chillies – 1 to 2 nos (as per spice requirements)
Grated Coconut – 1 to 1 1/2 tbsp
Yogurt (beaten; not too thick) – 1 1/2 cup
Salt as per taste
Tempering

Oil – 1 tsp
Mustard Seeds – 1tsp
Seasoning
Coriander/Cilantro Leaves (Chopped) – 1/2 tbsp

PROCEDURE

  1. Wash the cucumber.
  2. Peel the skin.
  3. Chop the cucumber into tiny 5 mm pieces and keep aside.
  4. Grind the green chillies and coconut together with a little yogurt to make a paste.
  5. Add the green chilli paste to the chopped cucumber.
  6. Add the rest of the yogurt to the cucumber.
  7. Add salt and keep aside.
  8. Heat oil in a small pan or tempering vessel.
  9. Add mustard seeds to oil.
  10. Once the mustard seeds splutter, season the yogurt-cucumber mixture with it.
  11. Garnish with chopped coriander/cilantro leaves.
  12. Serve.

SERVING SUGGESTIONS

Serve this as one of the items in a traditional plantain leaf spread or as a side dish for rice items.

TIPS

  1. Persian cucumbers taste best for this dish.
  2. You can also add a little ginger to the green chili paste to give added spice.
  3. You can also grate the cucumber instead of chopping.
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