Kumaoni Raita
A cooling Kumaoni-style raita of grated cucumber and whisked curd, finished with roasted cumin and a touch of mustard oil, served alongside heavier hill curries.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 5 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 4 g
- calories
- 90 kcal
Instructions
- 1
Grate the cucumber. Gently squeeze out the extra water with your hands.
- 2
Whisk the curd (yoghurt) in a bowl until smooth.
- 3
Add the grated cucumber to the curd and mix well.
- 4
Stir in the green chilli, black salt and regular salt.
- 5
Drizzle mustard oil over the mixture. Stir through for a sharp, traditional hill flavour.
- 6
Sprinkle the roasted cumin powder on top.
- 7
Garnish with the chopped coriander leaves.
- 8
Chill briefly in the fridge before serving, if time allows.
Chef's tips
A few drops of raw mustard oil give this raita its special Kumaoni flavour, so do not skip it. Squeeze the cucumber well so the raita stays thick.
Ingredient substitutions
- mustard oil → a pinch of chaat masala for a milder flavour
Storage
Refrigerate for up to a day; best eaten fresh.
Reheating
Not applicable; served chilled or at room temperature.
Common mistakes to avoid
- •Not squeezing the extra water out of the cucumber
- •Adding too much mustard oil, which overpowers the dish
Serving suggestions
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