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Cucumber Raita with mint ( cucumber mustard curd dip ):

Cucumber and Mustard Raita – A special Raita or curd dip from 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 friends Madhu. In fact, I almost forced her to make this on 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 flavor 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 flavor 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 chili to escalate the flavors 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 FoodPahadi 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 possible due to the robust flavor of mustard it might not be love at first bite kind of dish. Eventually, you will start developed 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 chili in a mortar and pestle or in a stone grinder for the rustic appeal. A coarse paste of mustard seeds and green chili 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 seasons this raita. Green salt or Hara Namak is a very popular pahadi salt packed with the flavors of Mint garlic and chilies. This salt added an extra spicy kick to Kumaoni Raita or Pahadi Raita.

Tips and tricks to make Raita:

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

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 flavors 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.

Cucumber And Mustard Raita || Pahadi Raita

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

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Pahadi Raita is very different as it had the strong flavor 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.

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Notes

  • Hara namak added a very nice flavor in Raita, But it is optional you can easily leave that and add normal salt in it.

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