Cucumber Raita is known as Kakdi chi Koshimbir in Marathi and Kheera Raita in Hindi. Raita or Koshimbir is a type of Indian salad prepared with curd/ yogurt, some spices and herbs. I love Kakdi chi Koshimbir as well as the Onion Tomato Koshimbir. Raitas add to the flavour of the food, are a good digestive and have a cooling effect on the digestive system.
Cucumber Raita goes very well with dishes such as a Pulao and Biryani. Raita is served chilled and usually with spicy dishes. There are a lot of different types of Raitas. The key ingredient is curd and you can add raw vegetables like carrot, tomato, onion or even boondi at times.
- (1 cup = 200ml)
- 1 large sized cucumber / kakdi
- 3/4th cup curd / dahi
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/3rd cup roasted peanuts / singdana
- 1/2 tbsp oil
- 1 green chilli / hari mirch
- 4-5 curry leaves / kadi patta
- 1/4th tsp cumin seeds / jeera
- 1/4th tsp mustard seeds / rai
- A generous pinch of asafoetida / hing
Step by step instructions to prepare Kakdi chi Koshimbir
- Thoroughly wash the cucumber and cut off the ends.
- Taste the cucumber before preparing the raita. Note: Do not prepare raita with a cucumber that tastes bitter.
- Cucumbers with thick skin might need peeling. The cucumber that I have used in this video does not require to be peeled.
- Hold the cucumber vertically and chop the cucumber finely by making a few cuts diagonally on the upper surface of the cucumber. Then cut horizontally the area in which you have made cuts. This is a very easy and quick way of finely chopping the cucumber. Take a look at the video to understand it in a better manner.
- Add coarsely ground roasted peanuts and curd/ yogurt and mix well. Tip: I have used a mortar and pestle to coarsely grind the roasted peanuts as using mixer grinder might give a powder like consistency to the peanuts.
- For preparing the tempering (tadka), heat oil and add mustard seeds, cumin seeds and let them splutter. Next add the chopped green chilies and curry leaves. Fry them for 8-10 seconds. Note: If you feel that the oil has become too hot you may reduce or switch off the gas flame.
- Add asafoetida to the tadka and fry for a couple of seconds. Immediately pour the tadka on the cucumber-peanut-yogurt mixture. Mix well.
- Add salt and sugar. Mix well. Tip: If you are preparing the cucumber raita in advance, add salt just before serving it as the cucumber will start leaving water as soon as you add salt.
- Lastly, garnish with chopped coriander leaves.
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WATCH CUCUMBER RAITA RECIPE VIDEO