Garhwali Kheere ka Raita
Veg
Cucumber yogurt raita — thick, cold yogurt beaten smooth and mixed with grated or chopped mountain cucumber, fresh coriander, roasted cumin powder, and black salt. A cooling side served alongside tehri, dal, and any spiced preparation. The mountain cucumbers (pahadi kheera) are smaller, more bitter, and crisper than plains varieties, giving this raita a more textured, refreshing quality.
Cuisines
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 5 min
Total: 15 min
2-3 servings
Ingredients
| 1 cup | yogurt |
| 1 medium | cucumber |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | mustard seeds |
| 1 tablespoon | oil |
| 2 tablespoons | fresh coriander leaves |
| — | salt to taste |
| — | black pepper to taste |
Instructions
- 1 Peel and grate the cucumber. Squeeze out excess water and set aside.
- 2 In a pan, heat the oil over medium heat.
- 3 Add cumin seeds and mustard seeds to the hot oil and let them splutter.
- 4 Once the seeds splutter, remove the pan from heat and let it cool slightly.
- 5 In a bowl, whisk the yogurt until smooth.
- 6 Add the grated cucumber to the yogurt and mix well.
- 7 Pour the tempered oil with seeds into the yogurt and cucumber mixture.
- 8 Add salt and black pepper to taste.
- 9 Garnish with freshly chopped coriander leaves before serving.
Tips
For a richer taste, use homemade yogurt. Adjust the seasoning according to your preference.