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Kheere Ka Rai wala Raita recipe:
Main Ingredients: cucumber, yellow mustard and yoghurt Level of Cooking: Easy
Course raita, Raita(Yogurt Dip)
Cuisine Indian
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 124kcal
Author Swati Paathak
- 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
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.
- Serve this raita with any type of meal it goes well with aloo and puri.