Kumaoni Raita / Pahari Raita

Raita showcases the unique ways in which yogurt is used in India. Most often, fresh raw vegetables such as tomato, onion, cucumber, and cilantro are chopped and added to whisked yogurt, which is then gently spiced with salt, pepper, etc. Raitas are served as an accompaniment with main meals to cool and refresh the palate.

The varieties of raitas in Indian cuisine are endless. Some like it sweet, with fruits like pineapple added to yogurt, while others prefer it with boondi, fried gram flour droplets, mixed in.

Today’s recipe, the Kumaoni Raita, comes from the hilly region of North India, Uttarakhand, and uses cucumber and mustard seeds as the main ingredients.

When you talk about Uttarakhand, you immediately think of beautiful scenic mountains high up in the clouds, where the ice capped mountains kiss the fluffy clouds which seem like gossamer, along with beautiful valleys and rivers. It is also known for famous pilgrimage places such as Rishikesh, Mukteshwar, and Haridwar, and pretty hill stations like Nainital and Mussoorie.

Uttarakhand has an awesome variety of food which is simple and easy to put together. One day, I would love to visit this beautiful province whose panoramic views have attracted me so much. Sigh 😊

Growing up in Pune, yogurt in our home was served plain, or sometimes made into a potato or boondi raita with a tadka of rai and jeera. Or if mummy was in a good mood, soft sweet dahi waras were made, mostly on leisurely Sunday afternoons. Those were the days when Sunday was an important part of the week. It was movie date day for mummy and daddy, after which they took us to the local parks in Pune, either Sambhaji Park, Peshwa Park, or sometimes Bund Garden. Childhood pleasures were simple, but the memories left behind were priceless.

Koi lauta de mere beete hue din. Nostalgia.

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Ingredients

• 300 gms fresh yogurt
• 300 gms cucumber, kheera
• 1 1/2 tsp mustard seeds
• 2 tsp cumin seeds
• 1 green chilli
• 1/2 tsp turmeric powder
• Salt to taste
• 1/4 tsp asafoetida, hing
• 1 tbsp mustard oil
• 2 dry red chillies, broken into smaller pieces
• Red chilli powder and chopped cilantro for garnish

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Method

1. Whisk the yogurt in a bowl.
2. Grate the cucumbers. Do not squeeze the water from the cucumbers.
3. Grind together the green chilli, cumin seeds, mustard seeds, and turmeric powder. I have used a mortar and pestle to grind manually. You could also use a mixer grinder.
4. Add the mustard paste to the whisked yogurt and mix well. Season with salt.
5. Add the grated cucumbers. Mix well, cover the bowl, and refrigerate for a minimum of 6 hours.
6. Heat the mustard oil in a small pan and add the hing and dry red chillies.
7. Pour this tadka over the yogurt, garnish with red chilli powder and chopped coriander, and serve chilled.

Kheere ka raita is ready to be served.

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Serving Suggestion

I love having this Kumaoni raita with aloo pitika, luchis, and sooji ka seera.