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Cucumber Raita with mint ( cucumber mustard curd dip)

Cucumber and Mustard Raita – A special Raita or curd dip from the mountains, ya this special raita is a delicacy of Uttaranchal, although I also belong to the mountains but I never tried it before but heard a lot about it from my mom. This time I got this opportunity to taste it and learned it from my dearest friend Madhu. In fact, I almost forced her to make this at luncheon at her place. Raita was superb and believe me after that it has become the most popular raita I ever made, my family loved it so here is the recipe just follow step by step, and you are done.

Although we always made Kheere Ka Raita and lauki ka raita at home, this version of Pahadi Raita was very different as it had the strong flavour of the mustard coming through. Freshly ground yellow mustard added a lovely punch to this simple cucumber raita.

Served along with almost all the curry and roti meals, this Raita has now become a part of my kitchen as well and I make it very frequently and relive the good times.

The other predominant flavour in the pahadi raita is that of tiny pale yellow local mustard seeds. These mustard seeds are combined with plenty of mustard oil and green chilli to escalate the flavours of raita to a new high. Traditionally, this mustard paste for cucumber raita is grind in stone mortars and pestles.

Often, served with Aloo ka gutka – A Pahari Street Food, Pahadi Kheera Raita is the most sought-after dish in this region.

The first taste impression of Kumaoni Raita is like a hit of the strong taste, and not subtle at all. And might be possible due to the robust flavour of mustard it might not be love a first bite kind of dish. Eventually, you will start to develop a taste of that and will definitely include it in your meals as I did.

How To Make Mustard Paste:

To make mustard paste :

I prefer using the best quality yellow mustard to make this paste. No need to dry roast or fry the mustard seeds for making the raita. Make a coarse paste of mustard green chillis and salt and directly combine it with the curd.

It is best to grind the mustard seeds and green chilli in a mortar and pestle or in a stone grinder for the rustic appeal. A coarse paste of mustard seeds and green chilli is required. No need to make a fine chutney like paste. But, In case you don’t have a mortar pestle then you can grind a coarse paste in the mixer.

I used special Hara namak to season this raita. Green salt or Hara Namak is a very popular pahadi salt packed with the flavours of Mint garlic and chillies. This salt added an extra spicy kick to Kumaoni Raita or Pahadi Raita.

Tips and tricks to make Raita:

Firstly, Adding mustard oil to the Kumaoni raita is optional. It is added for that extra kick in the flavour.

Before adding the cucumber, make sure all the liquid from the grated cucumber is squeezed out. This step will ensure a thick and luscious Pahadi Kheere Ka Raita.

Last but not least, the flavours of this cucumber raita mature after a few hours. Hence, it is always best to make it in advance and store it in the fridge.

Finally, I would like to suggest you a few more recipes from my blog

Cucumber And Mustard Raita || Pahadi Raita

Recipe by MINAL SHARMACourse: Quick food for breakfast/lunch/dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Pahadi Raita is very different as it had the strong flavour of the mustard coming through. Freshly ground yellow mustard added a lovely punch to this simple cucumber raita.

Ingredients

½ cucumber, washed, de-seeded, and coarsely grated
½ tsp salt/ Hara namak
1 tbsp black mustard seeds
2 green chilies
300ml natural yogurt (beaten curd)
2 tbsp finely chopped fresh mint + 1 tsp coriander
Black salt
Black pepper

Directions

Mix the grated cucumber with the salt, which will suck excess water out of the cucumber flesh.
Transfer to a sieve over a bowl to catch the bright green drips and refrigerate for at least 2 hours. After this time, rinse the salt off the cucumber and press the excess juices by squeezing it.
Heat a dry frying pan or skillet. Add the mustard seeds and toast, shaking, with the lid on to prevent the seeds from popping everywhere. Crush it with green chilies and mint leaves to make a fine paste out of it
Mix this paste with curd with the other ingredients. Season to taste with salt and pepper.
In a small pan heat, 1/2 tsp of oil add a few cumin seeds in it wait till crackled add on raita as baghar.
Chill and serve.