Refreshing cucumber raita is a perfect side dish, especially during summertime. Roasted crushed peanuts give a crunchy texture, and green chili tempering adds a hint of spice to this raita. It’s known as ‘Kakdichi Koshimbeer’ in Maharashtra, India, and is a very popular side dish.
Plain Greek yogurt or strained Indian yogurt plays a significant role in any kind of raita preparation.
- Two finely chopped Persian cucumbers.
- One cup strained Indian yogurt or plain Greek yogurt.
(I prefer Green Mountain creamery’s plain greek yogurt.)
- 1 tsp cane sugar.
(If you’re watching your sugar, you can use Erythritol.
Click here for more details on Erythritol, which can be found in my blog article )
- 1 Thai green chili cut into 3 to 4 small pieces.
- 2 tbsp chopped cilantro leaves.
- 2 tbsp roasted and crushed peanuts.
(Raw peanuts are dry roasted and then pulsed coarsely.)
- 1/4 tsp mustard seeds.
(Alternatively, you can use cumin seeds.)
- 1 tsp oil for tempering.
- A pinch of asafoetida.
- Salt as per your taste.
- Add sugar and salt in the yogurt, whisk until you get the smooth consistency, and then add roasted crushed peanuts, aka peanut powder. Mix well.
- Squeeze out water from the finely chopped cucumber and add cilantro in it.
- Heat oil in a wok, add mustard seeds once the oil is hot.
- Next, add asafoetida and green chili after mustard seeds start spluttering. Pour the tempering (tadka) on the cucumber, as shown in picture #2.
- Combine all ingredients and give it a nice mix, as shown in picture #3. Set it aside for 12-15 minutes and enjoy with your meal.
Cucumber raita with cumin seeds tempering pairs well with Sabudana Khichadi, which is known as one of the favorite delicacies of Maharashtra, India.
In another variation, cumin seeds are used instead of mustard seeds. This variation pairs well with ‘Sabudana Khichadi.’ If you’re not watching fat content, use ghee instead of oil for the tadka (tempering).