Pahadi cucumber raita is a refreshing traditional dish from the mountainous regions of India, combining grated cucumber, thick yogurt, and aromatic spices like cumin and mustard oil. This simple, flavorful side dish pairs perfectly with rice, parathas, or curries.
Introduction
Hello everyone ! Welcome to SasVibe. Pahadi cucumber raita is a traditional dish from the hilly regions of northern India, particularly the states of Uttarakhand and Himachal Pradesh. Known for its simplicity and fresh flavors, this raita combines cool cucumber with tangy yogurt and aromatic spices, making it a perfect side dish to balance the richness of heavier main courses like biryani, parathas, or curries.
Let’s dive into this simple yet delightful recipe for Pahadi Cucumber Raita.
Ingredients:
- 1 large cucumber (preferably pahadi cucumber, if available)
- 1 ½ cups plain yogurt (thick and fresh)
- 1-2 green chilies (finely chopped)
- 1 teaspoon roasted cumin powder
- ½ teaspoon black salt
- Salt to taste
- A handful of fresh coriander leaves (finely chopped)
- A pinch of asafoetida (hing) (optional but traditional)
- 1 teaspoon mustard oil (for authentic pahadi flavor)
- Red chili powder (optional, for a spicy kick)
Instructions:
- Prepare the Cucumber:
- Start by peeling the cucumber (if you are using the pahadi variety, you can keep the skin on for added texture). Grate the cucumber using a coarse grater.
- Once grated, squeeze out the excess water from the cucumber to avoid the raita becoming too watery. Keep the grated cucumber aside.
- Prepare the Yogurt Base:
- In a mixing bowl, whisk the yogurt until smooth and creamy. It’s essential that the yogurt has no lumps for the perfect texture.
- Add a pinch of asafoetida for its subtle flavor, which enhances the overall freshness of the raita.
- Mix the Ingredients:
- Add the grated cucumber to the whisked yogurt. Stir well to combine.
- Add the finely chopped green chilies for some heat, roasted cumin powder, black salt, and regular salt to taste. Adjust the seasoning according to your preference.
- Add Aromatic Mustard Oil:
- The key to an authentic pahadi cucumber raita is the addition of mustard oil. Heat a teaspoon of mustard oil until it begins to smoke lightly. Let it cool slightly and then drizzle it into the raita. This imparts a smoky and pungent flavor, adding depth to the dish.
- Garnish:
- Toss in the freshly chopped coriander leaves for a vibrant touch of freshness.
- For an optional garnish, sprinkle a little red chili powder on top to add color and a bit of spice.
Tips for the Perfect Pahadi Cucumber Raita:
- Yogurt Consistency: Use thick yogurt, as the cucumber will naturally release water. You can strain the yogurt to make it thicker if needed.
- Mustard Oil: While mustard oil is traditional, you can substitute with olive oil or ghee if it’s unavailable. However, the pungency of mustard oil adds authenticity to this dish.
- Freshness Matters: Since this is a simple dish, the freshness of the ingredients—especially the cucumber and yogurt—plays a crucial role in its flavor.
Serving Suggestions:
Pahadi cucumber raita pairs beautifully with simple rice dishes like jeera rice or pulao, or alongside spicy curries like rajma or mutton curry. It is also a perfect companion to stuffed parathas or as a refreshing side during hot summer days.
Why You’ll Love Pahadi Cucumber Raita
This cucumber raita is light, refreshing, and full of natural flavors. The use of mustard oil, black salt, and roasted cumin adds earthy undertones, making it distinct from regular cucumber raita recipes. Whether you’re cooking a Pahadi meal or just want a unique twist on your everyday raita, this recipe brings the fresh mountain flavors to your table. Enjoy the simplicity and refreshing taste of this mountain classic!
