Description
A simple yogurt and cucumber raita to serve with jeera rice, biryani, and as a dip.
Ingredients
Scale
1.5 cups of dahi (Indian style yogurt)
1 cup of water
1/2 English cucumber grated
1/2 tbs jeera (cumin seeds)
1/2 tsp black pepper
1/2 tsp salt (or to taste)
Instructions
1. Roast the jeera in a skillet over medium heat for 60 seconds. Once you smell the aroma, pull it off the stove and cool.
2. Add the dahi to a bowl. Slowly add in the water, whisking as you go to remove any lumps.
3. Add the cucumber, jeer, salt, and pepper. Stir well to combine.
4. Keep raita in the fridge until ready to serve.
Notes
Raita taste best when served chilled.
You can also add shredded carrots, chopped onion, and chaat masala if your kids have developed palettes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Cuisine: Indian
Nutrition
- Serving Size: 1/2 cup