Cucumber Raita (Koshimbir)

Cucumber Raita or Koshimbir
Indian meals are generally served as a single course meal, which is popularly known as Thaali.  A traditional Thaali includes rice, roti/flatbread, fried appetizers, curry, achar/pickles, raita, mithai/sweets and many more delicacies.
For our weekday meals, I don't find time to cook such an elaborate menu.  But I definitely make time for this Koshimbir.

Mini Cucumbers/Kakdi - 4
Yogurt/Curds/Dahi - about 1 cup
Roasted Peanuts/Groundnuts/Shenga - 2 tbsp
Phutane/Dalia/Roasted Chana Dal - 2 tbsp
Green Chilli - 1
Coriander/Cilantro Leaves/Kothimbir - few sprigs
Sugar - 1/4 tsp

How to prepare Kakdi Koshimbir:
  • Grind roasted peanuts, phutane and green chilli to a slightly coarse powder.  Finely chop coriander leaves.
  • Wash and grate the cucumbers.  You can finely chop the cucumbers as well.  No need to peel the skin.
  • In a mixing bowl, add yogurt, salt and sugar.  Mix well.  Now add peanut powder, phutane powder and grated cucumbers.  Mix all the ingredients well and Cucumber Raita is ready.
  • Along with cilantro leaves, you can also add a few mint/pudina leaves as well.  Instead of green chillies, you can use black pepper powder as well.
Garnish with cilantro and serve Raita as a side dish with rice or roti.


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