This is a mildly spiced raita made in a typical South Indian style with delicious flavours from an aromatic tempering along with the refreshing taste of cucumber.
Serves: 4 people | Prep : 10 mins | Cooking : 10 mins

Health Hack: Cucumber provides a good boost of Vitamin C and helps with hydration plus yogurt is the ultimate super food providing lots of protein and probiotics.
Fresh Ingredients
  • Cucumber - ½ of a large cucumber
  • Yogurt - 500gms
  • Milk - 200-300mls
  • Fresh Coriander - 1 tbsp finely chopped
  • Curry Leaves - 4-5, torn roughly
  • Urad dal (Split black gram) - ½ tsp
  • Mustard Seeds - ¼ tsp
  • Oil - 1 tsp
  • Himalayan Salt - to taste

Step 1

In a bowl, whisk the yogurt and milk together to adjust consistency.

Step 2

Grate the cucumber and add it to the yogurt-milk mixture. Add salt to taste, mix well, and keep aside.

Step 3

Heat some oil in a pan. Add mustard seeds when the oil is hot and once they splutter for 3-5 seconds, reduce heat to medium followed by the dry red chilli.

Step 4

Immediately add urad dal and fry on medium heat. When the lentils begin to turn brown, turn off the heat and add the curry leaves.

Step 5

Allow this mixture to cool and then add this tempering to the yogurt.

Step 6

Garnish with coriander leaves and serve chilled.

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