Pahadi Kheere Ka Raita is a Himalayan yogurt condiment made using cucumber, yogurt, and some essential Indian spices. The mix of spices and fresh herbs gives it a vibrant and satisfying taste. Pairs well with any flatbread, rice, or snack.
Making this raita is very simple using basic ingredients, and the refreshing taste of this Pahadi Kheere Ka Raita would bring a piece of the Himalayan culinary heritage to your table.
Incorporate native spices, herbs, and grains for a taste of your region's culinary heritage.
Table of contents
What is Pahadi Kheere Ka Raita
Pahadi Kheere Ka Raita is the Pahadai (mountain) version of Indian cuumber raita. Originating from the mountainous regions of India, this a yogurt-based condiment that combines chilled yogurt, and grated cucumber with a unique blend of ingredients such as coriander leaves, garlic, green chilies, mustard seeds, mustard oil, turmeric, Kashmiri red chili, and roasted cumin powder.
It is a traditional Indian side dish that brings a burst of flavor to any meal. This version of cucumber raita has an elevated taste and distinct flavor characteristic of Himalayan cuisine. The addition of mustard seeds, herbs, and mustard oil drizzle adds a very piquant and delicious flavor to this raita.
With aromatic spices and herbs, it is not only refreshing, but it is super refreshing and really delicious. This easy-to-make, spicy Kheere Ka Raita makes a love side for flatbreads, biryani, or pulao. It can also be served as spicy Indian dip veggies or your favorite snacks.
Try this easy raita recipe at home and enjoy a taste of the Himalayan mountains with every spoonful!
This Pahadi Kheere Ka Raita
✓ is flavorsome and aromatic
✓ goes well with almost anything
✓ is refreshing & cooling
✓ makes a cooling dip for snacks
✓ is loaded with protein and probiotics
✓ can be served as a side
✓ is versatile to make
Ingredients
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Cucumber: It is the star of this raita recipe. You will need chilled peeled and grated cucumber for this recipe. grated
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Yogurt: This recipe uses plain yogurt that is chilled. You can use both homemade and store-bought yogurt here. You can also use Greek yogurt for added protein.
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Mustard seeds: It gives this raita its authentic Himalayan taste. I have used yellow mustard here, but you can also use black mustard.
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Green chili: It is added for heat and flavor.
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A handful of cilantro: You will need fresh coriander leaves or cilantro for making paste, and also for garnishing. Coriander leaves add a herby touch, refreshing taste, and beautiful contrast.
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Spices: You will need powdered spices such as Kashmiri red chili powder, turmeric powder, roasted cumin powder, and salt to taste.
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Garlic cloves: It is used for making the green paste which gives this raita its flavor.
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Mustard oil: This raita gets drizzled with mustard oil right before serving. It adds a strong mustardy flavor to this raita.
How to Make Pahadi Kheere Ka Raita
Making this Pahadi raita is very simple. This is how you make it at home:
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Peel & grate cucumber. Don’t discard the excess water if using thick yogurt like me.
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Then powder mustard seeds in a mortar and pestle. Then add powdered spices and salt and crush them all together.
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After that add cilantro, garlic cloves, and green chilies and crush everything to make a smooth paste. You can add 1-2 tablespoons of water.
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In a mixing bowl, combine the chilled plain yogurt, grated cucumber, prepared green paste, and mix well.
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Garnish it with chopped cilantro, and a sprinkle of powdered spices. Lastly, drizzle mustard oil over the raita. Your raita is ready, you can serve it immediately, or chill it in the refrigerator for an hour before serving to elevate the flavors.
Serving Suggestions
Pahadi Kheere Ka Raita is a super delicious dish that is exceptionally versatile. It can be served as a side, as a dip, or as an afternoon snack itself. Here are a few ideas of how you can serve them with various Indian dishes.
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As a Side with Parathas: You can serve it alongside stuffed paratha such as aloo paratha, or paneer paratha for an indulging breakfast. Or serve it with oats green paratha, or plain paratha along with jeera aloo, kadhi pakora, and rice for a delicious and satisfying lunch.
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With Biryani or Pulao: You can also serve it with vegetable biryani, egg biryani, paneer pulao, or mushroom pulao. The cooling effect of the raita balances the spices of these rice dishes beautifully.
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As a snack: You can serve it as a dip for masala mathri, verki puri, or even for chips.
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Serve it with grilled dishes: It also makes a perfect complement to tandoori chicken tikka, paneer tikka, hariyali paneer tikka, or grilled lamb.
Tips for making the Best Pahadi Kheere Ka Raita
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Yogurt: It is the main ingredient of this recipe, so make sure you are using high-quality yogurt. Using full-fat yogurt is recombed as it gives it a creamier texture and balances the heat of spices.
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Veggies: Traditionally this raita uses cucumber, but you can also use other grated vegetables. The veggies that taste good in this raita are carrots, beetroot, corn kernels, onions, and bell peppers.
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Chilled ingredients: This raita tastes best when you serve it chilled. So make sure that the yogurt and cucumber you are using are chilled. You can also let it cool for 1 hour in the fridge to absorb the flavors.
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Red chili powder: I have used Kashmiri red chili powder in this recipe as it has mild heat. If you want hot flavors, feel free to add regular red chili powder.
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Spice level: Feel free to adjust the amount of spices according to your taste preference.
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Green chili: The variety of green chili I have used is mild, you can use any type of green chili you want.
Pahadi Kheere Ka Raita (Step-by-step photo instructions)
How to Make Pahadi Kheere Ka Raita
- Peel & grate cucumber using a grater. Add mustard seeds to a mortar, and crush it to make a coarse powder.
- Then add turmeric powder, Kashmiri red chili powder, roasted cumin powder, and salt. Crush them together.
- Add, fresh cilantro, garlic cloves, and chopped green chilies. Crush it using a pestle to make a coarse paste. You can add about 1-2 tsp of water to make the green paste. To a large bowl, add chilled yogurt, grated cucumber with the liquid, and prepared green paste.
- Mix until well combined. Garnish with chopped cilantro, powdered spices, and cucumber slices. Drizzle with mustard oil. Your delicious Pahadi Kheere Ka Raita is ready, you can serve it immediately with paratha or a snack of your choice. Or chill it in the refrigerator.
Recipe Card
Pahadi Kheere Ka Raita [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 6 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Condiments | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 125 calories | 1 |
INGREDIENTS
For Pahadi Kheere Ka Raita
- 1/2 large-sized cucumber, chilled
- 2 cups plain yogurt, chilled
- 1 teaspoon mustard seeds (yellow or black)
- 1 medium-sized green chili, roughly chopped
- Handful of chopped cilantro
- 3-4 garlic cloves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri red powder
- 1/2 teaspoon roasted cumin powder
- Salt, to taste
For garnishing
- Chopped cilantro
- Sliced cucumber
- Powdered spices
- 1 teaspoon of mustard oil
INSTRUCTIONS:
How to Make Pahadi Kheere Ka Raita
- Peel & grate cucumber using a grater. Add mustard seeds to a mortar, and crush it to make a coarse powder.
- Then add turmeric powder, Kashmiri red chili powder, roasted cumin powder, and salt. Crush them together.
- Add, fresh cilantro, garlic cloves, and chopped green chilies. Crush it using a pestle to make a coarse paste. You can add about 1-2 tsp of water to make the green paste. To a large bowl, add chilled yogurt, grated cucumber with the liquid, and prepared green paste.
- Mix until well combined. Garnish with chopped cilantro, powdered spices, and cucumber slices. Drizzle with mustard oil. Your delicious Pahadi Kheere Ka Raita is ready, you can serve it immediately with paratha or a snack of your choice. Or chill it in the refrigerator.
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NOTES:
- Traditionally this raita uses cucumber, but you can also use other grated vegetables. The veggies that taste good in this raita are carrots, beetroot, corn kernels, onions, and bell peppers.
- Use vegan yogurt to make a vegan version of this cucumber raita.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/pahadi-kheere-ka-raita/
