Pahadi Kheere Ka Raita or Kumaoni Raita is basically grated cucumber whisked in fresh yogurt and flavored with mustard seeds. It is a staple in most houses in the hills of North India. Here is how to make it.
Pahadi Kheere Ka Raita as the name goes is a delicious accompaniment made in various mountainous regions of India especially in the Kumaon Region of Uttarakhand.
This recipe brings back a lot of memories. Mom and dad were posted in the hills of Kumaon for a year and the stay was full of adventure and new experiences.
We used to go on long drives almost every weekend and on the way would stop for tea and lunch on the roadside shacks.
One of the things that remained consistent in all these shacks was this Kheere Ka Raita.
Although we always made Kheere Ka Raita and Fruit Raita at home, this version of Pahadi Raita was very different as it had the strong flavor of the mustard coming through.
Freshly ground yellow mustard added a lovely punch to this simple cucumber raita.
Served along with almost all the curry and roti meals, this Raita has now become a part of my kitchen as well and I make it very frequently and relive the good times.
Good to go with stuffed parathas such as Gobhi Ka Paratha.
Also, during an elaborate family meal, you definitely crave for accompaniments and starters that can be relished with other main course dishes.
Pretty simple to prepare at home, all you need is fresh curd, cucumber, and basic spices to make it.
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Step by Step Recipe
Coarsely ground the yellow mustard seeds in a mortar.
Whisk the curd until smooth.
Mix all the ingredients in a bowl and whisk well.
Keep the Raita for at least 1 hour before serving for the mustard flavor to seep through. Garnish with 1 teaspoon mustard oil and red chilli powder & serve.
Pahadi Kheere Ka Raita Recipe
- 500 g Fresh curd
- 1 cup Cucumber (Grated)
- Salt to taste
- 1 teaspoon Yellow mustard seeds
- ½ teaspoon Roasted Cumin Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 1 Green chilli (Chopped)
- 2 tablespoon Fresh Coriander (Chopped)
- Coarsely ground the yellow mustard seeds in a mortar.
- Mix all the ingredients in a bowl and whisk well.
- Keep the Raita for at least 1 hour before serving for the mustard flavor to seep through.
- Garnish with 1 teaspoon mustard oil and red chilli powder & serve.