Cucumber Raita (खीरे का रायता) is a great cooling dish which goes with any fiery dish, or sometimes just acts as one of many ways to make plain yogurt exciting. Less often I have used this as part of dips as well. Cucumbers are extremely beneficial for general health and this is one of my ways to feed Cucumber to my family.
Cucumber Vitamin A, C , folic acid, magnesium and potassium, likewise yogurt is packed with goodness, hence this super healthy combination forms a great side dish in the form of Cucumber raita. I normally make this or boondi or vegetable raita in my home, these especially go well with biryani.
In a bowl, whisk the yogurt until smooth. Add grated cucumber into it and mix well.
Now, take a small pan or a ladle for tempering. Heat it over slow flame and add oil to it. Once oil is hot enough, add asafoetida, cumin seeds and red chilli powder to it. Switch off the heat and add this to the whisked yogurt.
Add black salt and plain salt and mix everything well.
Cucumber raita is ready to serve.
You can use finely chopped cucumber in place of grated cucumber. It is advised to grate cucumber only when you are planning to make raita same time. This is because grated cucumber if left for sometime, will release water.
You can add all the spices directly if you don’t want tempering. For doing so, dry roast asafoetida and cumin seeds for 2 minutes before adding them to the raita.