Dill And Cucumber Raita Recipe

Cooking Directions

• STEP 1.In a bowl, whisk together yogurt, grated cucumber, chopped dill leaves, salt, and roasted cumin powder.
• STEP 2.Add a pinch of sugar for a hint of sweetness, if desired.
• STEP 3.Refrigerate the raita for at least 30 minutes to allow the flavors to meld together.
• STEP 4.Garnish with a sprinkle of chopped dill leaves before serving.

Cooking Tips

• Squeeze out excess water from the grated cucumber to prevent the raita from becoming watery.
• You can adjust the consistency of the raita by adding more or less yogurt.
• For a spicier version, add finely chopped green chilies or a pinch of red chili powder.
• Serve the raita chilled for a refreshing taste.

Storage and Serving

• Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the dill and cucumber raita as a side dish with Indian meals or as a dip with pita bread or chips.
• It pairs well with spicy curries, biryanis, and grilled meats.
• You can also use it as a dressing for salads or as a topping for wraps and sandwiches.