Pahadi Kheere Ka Raita |Kumaoni Raita | Kheere Ka Rai wala Raita
Today I am going to share a post on Pahadi Raita Recipe or Kumaoni Kheere Ka Rai wala Raita. It’s spicy, tangy, and full of flavours. Kumaoni Raita is a real outburst of flavours and is super simple to prepare. Pahadi kheer ka raita is basically grated cucumber whisked in fresh yoghurt and flavoured with mustard seeds. is one of the most popular dishes in Uttarakhand. In this cucumber raita, mustard powder and green chilli are the most important components, which give it a savoury taste.
This Raita is traditionally served with Aloo ka gutka and Poori in Uttrakhand, but you can serve it with any kind of Indian meal. This Kheere ka raita is an excellent gluten-free and 100% vegetarian Indian side dish.
Be sure to watch the video!
Pahadi Kheere Ka Raita or Kumaoni Raita is basically grated Kheera(cucumber) whisked in fresh Curd(Indian yoghurt) and flavoured with Rai(Mustard) Powder or Rai Paste
How to make Pahadi Kheere Ka Raita |Kumaoni Raita Step by step with Photo:
Ingredients:
- Fresh curd
- Turmeric Powder
- Cucumber (Grated)
- Salt to taste
- Yellow mustard seeds
- Green chilli (Chopped)
- Fresh Coriander (Chopped)
Preparation:
- Wash, peel and grate the cucumber.
- Squeeze out all the water from the grated cucumber and keep it aside.
- Coarsely ground the yellow mustard seeds and make a powder.
- Add a little water into this powder and mix them well,
- Now keep this paste aside at least for 10-15 minutes.
Method:
Whisk the curd until smooth.
Add all the ingredients cucumber, salt, turmeric, mustard powder or mustard paste, green chilli and coriander leaves in the whisked curd.
Mix all the ingredients in a bowl and whisk well.
Keep the Raita for at least 1 hour before serving for the mustard flavour to seep through. Our Raita is ready to Garnish with chopped coriander & serve.
Check out the recipe for Pahadi Kheere Ka Raita |Kumaoni Raita Video
Serving Suggestion:
Served along with almost all the curry and roti meals.
Suggestion Notes:
- You can adjust the thickness by adding more or less yoghurt.
- Before adding the grated cucumber to the yoghurt, make sure all the water from the grated cucumber is squeezed out. This step will ensure a thick and delicious Pahadi Kheera Raita.
- You can also make a paste of mustard and add it to the curd along with other spices to make this raita.
- You can also use Rock salt(sendha namak ) during vrat/ fasting.
FAQs Related To Pahadi Raita
Yes, You can also add red chilli powder if required.
Yes, you can use plant-based Yoghurt for making Pahadi Kheere Ka Raita raita.
You can also use Rock salt(sendha namak) while fasting or vrat.
For more rice recipes from this blog you might like please check:
Ragi Ladoo
Til Ki Kheer
Malai Ladoo
Kesar Peda
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Kheere Ka Rai wala Raita recipe:
Materials
- 2 cups yoghurt Dahi
- 1 cup cucumber grated Kheera
- 2 teaspoon yellow mustard Powder
- 1 teaspoon green chilli chopped
- 2 tablespoon coriander leaves chopped
- ½ teaspoon turmeric powder
- 1/2 teaspoon Salt or to taste
Instructions
Preparation:
- Grind the mustard seeds with little water in a stone mortar and pestle and keep aside or make a fine powder of mustard seeds.
- Wash, peel and grate the cucumber.
- Squeeze out all the water from the grated cucumber and keep it aside in a bowl.
Method:
- In another bowl beat the yoghurt to get a smooth consistency.
- Add grated cucumber in beaten yoghurt and mix well.
- Add salt, turmeric powder, mustard seed paste or mustard powder, green chilli and Stir to combine.
- Keep it aside for at least 30 min at room temperature for the tangy taste.
- Garnish the raita with the coriander leaves.
Notes
- Serve this raita with any type of meal it goes well with aloo and puri.
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