Cucumber Raita

Cucumber raita or kheere ka raita is a lunchtime favourite for the hot Indian summer. The ingredients combine to give you the necessary cooling effect.

You will need (for about 3-4 bowls):

• Yoghurt (or better, home-made yoghurt/curds/dahi) two bowls (Link: article on yoghurt)
• 2 medium-sized cucumbers (peel them if not organic)
• Freshly roasted and ground cumin (I roast cumin in small batches and always grind it fresh)
• Freshly ground black pepper (use a hand mill or mortar and pestle)
• Salt - a little less than to your taste! Use some black rock salt (kala namak) to give it a unique flavour. Please don’t use the white industrially produced salt! (Link: article on salt)
• Any dark brown sugar (unrefined sugar), just subtle levels (optional)
• Coriander or mint, finely chopped (optional)

Steps

1. Grate the cucumber
2. Mix everything together and let it rest for some time before serving.
3. Serve at room temperature - certainly not chilled!

Notes

1. If making ahead of time, prepare the yoghurt mix and let it rest at room temperature. It will help the flavours blend in. Add grated cucumber just before serving.
2. According to Ayurveda, yoghurt and cucumber are not really an ideal combination. That is why raita is made with cumin, black pepper and kala namak to enhance digestibility.
3. It is usually eaten in the afternoon, which is ok. It is best to avoid it at night. Have it in moderate amounts.