Raitha is an wonderful accomplishment for biryani and pulao. It can be served with phulkas, chapathis and rotis too along with other side dish. Adding cucumber to curd makes a flavorful raitha. Unlike other raitha, this need to be tempered which gives an unique taste.
Here is the step by step to make raitha:
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Here is the step by step to make raitha:
1. In a mixer, add grated coconut, ginger and green chillies.
2. Grind to a smooth paste by adding little water. Wash and cut the ends of cucumber. Grate it in a big hole grater.
3. In a bowl, whisk curd until there is no lumps and are smooth. Add the ground paste.
4. Now add grated cucumber, salt and mix them well. Keep aside.
5. In a stove, heat a small saucepan. Add coconut oil. When it heats up add mustard seeds and wait until it crackles. Add hing and switch off the flame.
6. Now add the tempering to the curd mixture and serve.
A small video to make raitha:
Here comes the full recipe:
Cucumber - 1
Curd - 2 cups
Salt - to taste
To grind:
Grated coconut - 1/2 cup
Ginger - 1"
Green chilli - 2
To temper:
Ginger - 1"
Green chilli - 2
To temper:
Coconut oil - 2 tsp
Mustard seeds- 1 tsp
Hing/Asafoetida - 1/2 tsp
Mustard seeds- 1 tsp
Hing/Asafoetida - 1/2 tsp
How to make:
1. In a mixer, add grated coconut, ginger and green chilli and grind to a smooth paste by adding little water.
2. In a bowl, whisk curd until there is no lumps and are smooth.
3. Wash and cut the ends of cucumber. Grate it in a big hole grater.
4. Now add grated cucumber, salt and the ground coconut paste and mix them well. Keep aside.
5. In a stove, heat a small saucepan. Add oil. When it heats up add mustard seeds and wait until it crackles. Add hing and switch off the flame.
6. Now add the tempering to the curd mixture.
7. Serve with biryani, chapathis and phulkas.
Note:
1. Don't use sour curd. Use fresh curd to make this raitha.
2. Adjust green chillies according to your spice level.
