Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, cucumber raita. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cucumber raita recipe With step by step photos - Cucumber raita Is yet another very simple and easy side dish Now coming back to the Cucumber raita, all you need are some cucumbers, curd, and. Cucumber and mint make an amazingly refreshing salad when stirred together with Greek yogurt View image. Cucumber raita is a yogurt based side made with fresh cucumbers, herbs and spices.
Cucumber raita is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Cucumber raita is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook cucumber raita using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Cucumber raita:
- Make ready 1 Cup curd
- Prepare 4 tsp cucumber grated
- Make ready to taste Salt
- Get 1/2 tsp roasted jeera
Jump To Section What Is Raita? Easy Cucumber Raita Recipe Raita is a traditional yogurt-based condiment from India. Salted yogurt (dahi) is mixed with herbs. Cucumber raita is a delicious cooling agent from Indian spices.
Instructions to make Cucumber raita:
- Firstly beat the curd and pour into bowl add all ingredients mix it well.
- Ready to serve.
Though cooling may be the intention of raita, it is also perfectly delicious served alone or with flatbread or chips. Cucumber Raita - a cooling, refreshing yogurt-based side dish to serve with hot and spicy Indian food. Cooling, creamy, minty cucumber raita is the quintessential accompaniment to Indian curries. A simple authentic Raita Recipe- an Indian yogurt sauce with cucumber, mint and cilantro. There are many variations in India and many other kinds of Raita, not just Cucumber Raita, but here is a basic.
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