Cucumber Raita | Kakdi Raita | Kheera Raita

Cucumber Raita is my go-to dish to accompany Pulao of any kind. In summers especially, I love to serve it chilled and the cooling effect this dish has can only be experienced and not explained.

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A raita is essentially yogurt mixed with a raw vegetable or fruit. Served at room temperature or then chilled as an accompaniment to a spicy biryani, pulao, or paratha, the cool and mellow raita is the perfect foil for the warm and spicy flavours of a biryani or stuffed paratha.

Perhaps the most popular variation of this dish is the Cucumber Raita (also called Kheera Raita in North India and Kakdi Raita in Maharashtra). Super simple to make, with no cooking, you can make a Cucumber Raita in less than 10 minutes, and that in itself can be a blessing on a busy day. Chop and mix; it really cannot get easier than that!

Why I Prefer to Chop Cucumber?

To make this dish with finely chopped or grated cucumber. I prefer to use finely chopped pieces because a lot of water tends to ooze out from grated cucumber, and that tends to make the raita a bit watery. You could squeeze out some liquid from the grated cucumber, but then you will lose some of the nutrition too.

How to Make Variations of Cucumber Raita

• Use black salt or kala namak in place of regular salt.
• Add roasted cumin powder and/or chilli powder to add yet another layer of flavour.
• Add a mustard seed tempering as we do in South India.

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Other Raita Recipes You Can Try

• Boondi Raita
• Lal Bhopla Bharit | Pumpkin Raita
• Beetroot Raita

Other Cucumber-based Recipes You Can Try

• Tzatziki: Greek Yogurt and Cucumber Dip
• Taushe Bhakri | Cucumber Bhakri | Cucumber Rotti
• Kakdichi Tavsali | Tausali: An Eggless Steamed Cucumber Cake from Goa
• Easy Chilled or Cold Cucumber Soup
• Khamang Kakdi | Cucumber Salad from Maharashtra

How to Make Cucumber Raita | Kakdi Raita | Kheera Raita

1. If needed, mix 1/2 cup yogurt with a gentle hand till smooth. If you whisk the yogurt too much, it will release the whey in it, and you will make it watery.
2. Mix together the yogurt, 1/2 cup finely chopped cucumber, 1/2 tsp finely chopped green chilli, 1 pinch of sugar, and salt to taste.
3. Add 1 tsp of finely chopped coriander and mix well.
4. Serve the Cucumber Raita as a side to any Biryani, Pulao or stuffed paratha. 

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Recipe for Cucumber Raita | Kakdi Raita | Kheera Raita

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Cucumber Raita | Kakdi Raita | Kheera Raita

Aruna

Cucumber Raita or Kakdi Raita is perhaps the most popular of raitas (a vegetable or fruit mixed in yogurt). Super simple to make, the Cucumber Raita is especially welcome in the searing summer heat of Mumbai. I absoluely love to serve and eat chilled Cucumber Raita with one-dish rice meals like Methi Tamatar Pulao, Methi Corn Pulao, Phodnicha Bhat, and more.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Accompaniment, Side Dish

Cuisine Gluten Free, Indian, Vegetarian

Servings 2 People

Calories 93 kcal

Ingredients

  

1x2x3x

• 1 Cup Finely Chopped Cucumber (150 gms)
• 1 Cup Dahi or Yogurt (250 gms)
• 1 tsp Finely Chopped Chilli
• 1 tbsp Finely Chopped Fresh Coriander
• 1/2 tsp Roasted Cumin Powder (Optional, I did not use)
• 1 Pinch Sugar
• Salt to Taste

Instructions

 

• If needed, mix 1 cup yogurt with a gentle hand till smooth. If you whisk the yogurt too much, it will release the whey in it, and you will make it watery.
• Mix together the yogurt, 1 cup finely chopped cucumber, 1 tsp finely chopped green chilli, 1 pinch of sugar, and salt to taste.
• Add 1 tbsp of finely chopped coriander and mix well.
• Serve the Cucumber Raita as a side to any Biryani or Pulao.

Nutrition

Calories: 93 kcalCarbohydrates: 11 gProtein: 7 gFat: 2 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 8 mgSodium: 397 mgPotassium: 405 mgFiber: 1 gSugar: 11 gVitamin A: 138 IUVitamin C: 4 mgCalcium: 244 mgIron: 1 mg

Keyword Cucumber Raita, Kakdi Raita, Kheera Raita, Raita

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!