This raita or pachadi is simple and delicious and is spiced simply with roasted cumin seeds. It is a cool and refreshing summertime recipe. Raitas are best eaten immediately but will keep up to 2 days. I like using the hot-house or Persian cucumbers for their mild taste for this dish; plus their skin is very tender so no need to peel - less time for meal prep!
6 Servings
Ingredients:
2 Medium Cucumbers
1/2 small Red Onion(Optional)
1/2 cup cherry Tomatoes
1/2 cup chopped Cilantro leaves
1/2 tsp salt
1 cup Thick Yogurt
1 cup regular or low fat Sour Cream
1 Tbsp Whole Cumin Seeds, dry roasted and ground
A little Ground Red Chili or Cayenne or Paprika for garnish
Method:
Wash and dry all the veggies. Peel the cucumbers if they are waxed or have tough skins. Cut in half and check the seeds; if they are tender and immature, go ahead and chop finely. If the seeds are mature, scoop them out before chopping.
Finely chop the onions; halve the cherry tomatoes.
Place all the ingredients in a bowl and mix with most of the ground roasted cumin seeds; save a couple of pinches for garnish.
Place the raita in a serving dish, sprinkle the saved ground cumin and ground red chili/cayenne/paprika in a decorative design and chill until ready to serve.
Serve cold by itself, with sandwiches, rice, breads, curries, etc.
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