Chutney/Relish/Dip · Comfort Food · Dairy · Indian · Raita · Sides · South Indian · Vegetarian · Yogurt

Tempered Cucumber Raita – South Indian Style

Funny weather here in Glasgow from a couple of days. The sun plays hide & seek in between snow.. I was listening to “CCR – Have you ever seen the rain” & I burst out laughing thinking aloud.. “If the lyricist would have visited Glasgow ever, he would have changed the lyrics to snow instead of rain ;)..”

This is a very aromatic & flavourful raita. The crunchy tempered dal, mustard seeds you get to bite in between makes this raita wonderful. 🙂 The aroma that fills in your kitchen when you prepare the tempering is amazing. Wonderful for the summers when you have different varieties of cucumbers available (This is in India :)).

There are three different types of cucumbers cultivated – Slicing, Pickling & burpless, according to Wiki.

This goes as an accompaniment with just about any South Indian Flavoured rice. To name a few – Tomato Rice, Lemon Rice, Arasi Parappu Saadam etc. My MIL used to prepare this often & my FIL can eat this as a snack.

Cucumber is known to have a cooling effect. As a kid I often developed a common cold if I ate too much.

P.S: Photos courtesy my phone.. 😦 Miss using my Camera..

Ingredients: (Serves 2)    Preparation Time: 10 mins
Cucumber – 1/4 of a large cucumber
Plain yogurt – 200 ml
Milk – 30 ml
Split black dal/Urad Dal – 1/4 tsp
Mustard Seeds – 1/4 tsp
Asafoetida – just a small pinch
Dried Red chilli’s – 1, torn roughly
Curry leaves – 4-5, torn roughly
Cooking oil – 1/4 tsp
Salt to taste

In a bowl whisk the yogurt & milk together. Grate the cucumber piece & add this to the yogurt-milk mixture. Add salt to taste. Mix well, keep aside.

Add the grated cucumber to the yogurt-milk mixture..

Tip: If you plan to serve this at a later point of time add salt just before you serve else the water that the cucumber lets out will make the raita runny.

Meanwhile heat oil in a tempering vessel/fry pan. Add mustard seeds when the oil is hot. Make sure heat is set to medium. Let the mustard seeds splutter for at least 20 seconds. Now, add the dried red chilli. Now add the asafoetida. Immediately add the urad dal & fry. Do not let the urad dal turn black, when they begin to turn a brown, turn off the heat & add the curry leaves. Mix well & add this to the cucumber-milk-yougurt mixture.

If you wish to add some chopped coriander leaves.

Serving Suggestions:
Serve with any South Indian flavoured rice dish as an accompaniment.

Tempered Cucumber Raita - South Indian Style

Or snack on it, just as is. 🙂

If you liked this recipe you may also like – Beetroot RaitaSpring Onion RaitaTzatzikiTeekha Meeta Yogurt dip etc.

10 thoughts on “Tempered Cucumber Raita – South Indian Style

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