Tadka raita made of cucumber Recipe

Cooking Directions

• STEP 1.Grate the cucumber and squeeze out any excess water.
• STEP 2.In a bowl, whisk the yogurt until smooth.
• STEP 3.Add the grated cucumber to the yogurt and mix well.
• STEP 4.In a small pan, heat oil and add cumin seeds, mustard seeds, and curry leaves.
• STEP 5.Once the seeds start to crackle, remove from heat and pour the tempering over the raita.
• STEP 6.Mix well and refrigerate for at least 30 minutes before serving.
• STEP 7.Serve chilled and garnish with fresh coriander leaves.

Cooking Tips

• Make sure to remove the excess water from the grated cucumber to prevent the raita from becoming watery.
• You can adjust the amount of spices in the tempering according to your taste preferences.
• For a variation, you can add chopped mint leaves or roasted cumin powder to the raita.

Storage and Serving

• Tadka raita can be stored in the refrigerator for up to 2 days.
• Serve it as a side dish with biryanis, pulao, or any spicy Indian curry.
• It can also be enjoyed as a dip with crispy papadums or as a cooling accompaniment to spicy snacks.