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Cucumber Raita and Cucumber Pachadi

Written By Srimathi Mani on Monday, June 4, 2012 | 10:24 PM

Cucumber is most commonly used in the preparation of raita and pachadi apart from salads. Raita is served in the north Indian cuisine and pachadi is served in the south. What can be different about it if both have yogurt and cucumber involved in the recipe? The seasoning of course! In the north the raita is seasoned with cumin and pepper while in the south it is seasoned with mustard seeds and dry or fresh chillies.

The raita posted is inspired by K.C's Tandoor, a fast food place at the food court in Sorrento Valley, San Diego. We used to enjoy their combo meals served with naan and cucumber raita. What I liked about their raita was, it had a salty and sweet taste that was so perfect to have with spicy food.

The pachadi is a staple at my house when I make south Indian food. It is always nice to have something cooling and an extra side dish on our plate and the pachadi perfectly fills that.


Cucumber Raita

Gadgets:

Measuring Cup
Grater
Bowl
Spoon
Whisk

Ingredients:

Cucumber - 2 Mediterranean
Greek Style Yogurt / home made - 1 cup
Water - 1/2 cup
Roasted cumin powder - 1/2 tsp
Salt
Sugar - 1/2 tsp
Pepper - 1/8Th tsp

Preparation:

1. Add yogurt to the bowl with sugar, salt and pepper and whisk well.

2. Grate the cucumber and add it to the yogurt mix well and check for salt and sugar combo taste. (Note: If the homemade yogurt is not thick or if the cucumber has excess water when grater, please remove the excess water before adding the yogurt)

3. Serve with any kind of spicy food immediately.


Cucumber Pachadi

Gadgets:

Grater
Bowl
Measuring Cups and Spoons
Seasoning Wok
Whisk

Ingredients:

Cucumber - 2 Mediterranean
Homemade or Greek Yogurt - 2 cup
Water - 1/2 cup
Salt
Oil- 1 tsp
Mustard Seeds - 1 tsp
Asafoetida Powder - a few pinches
Dry Red Chillies - 1

Preparation:

1. Please grate the cucumber. Add salt and allow it to sit. ( Note: If you are going to serve it later, remove the excess water before going to the next step, especially if you do not have thick yogurt)

2. Add the oil in the seasoning wok and heat it. Add asafetida, mustard seeds and chillies. Cover the seasoning wok with a lid and allow for the mustard seeds to pop.

3. Add to the yogurt. Mix well and toss in the cucumber. Mix and serve.



16 comments:

  1. very cool and refreshing recipes for this hot season

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  2. relishing cucumber in yogurt and go well with all main course...

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  3. Very yummy

    Event: Dish name starts with M

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  4. Both look good. And would taste as good for sure.

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  5. Both are my favourite, prefect raita and yummy pachadi..

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  6. Both the raitha and the pachadi look delicious..

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  7. cucumber raita is my fav. perfct for this hot summer

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  8. Cucumber raita looks delicious.
    If you have a cake bake in this month send it to
    Favorite recipes event: Cakes

    ReplyDelete
  9. Raita is a huge favourite in the house - We always make it with fresh cucumbers!! Love the pictures - it looks delicious!

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  10. Refreshing ones bothrecipes..great for summers!!

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

    ReplyDelete
  11. wowo..thats so tempting especially for the weather like this and i would love this with my chapatis..

    ReplyDelete

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