Mustard And Cucumber Yogurt Raita Recipe

Cooking Directions

• STEP 1.In a small pan, heat oil and add mustard seeds. Let them splutter.
• STEP 2.In a bowl, whisk yogurt until smooth. Add salt, sugar, and roasted cumin powder.
• STEP 3.Peel and grate the cucumber. Squeeze out the excess water and add it to the yogurt mixture.
• STEP 4.Add the mustard seeds and mix well. Garnish with chopped coriander leaves.
• STEP 5.Refrigerate for at least 30 minutes before serving. Serve chilled as a side dish or dip.

Cooking Tips

• Make sure to squeeze out the excess water from the grated cucumber to prevent the raita from becoming watery.
• You can adjust the amount of mustard seeds according to your taste preference.
• For a spicier raita, you can add finely chopped green chilies or red chili powder.

Storage and Serving

• Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve the raita chilled as a side dish with Indian curries, biryanis, or as a dip with pita bread or naan.