Pahadi raita is a type of cucumber raita from a Himalayan state of India-Uttarakhand. This refreshing vegetarian side dish is made with yogurt, cucumber, and ground mustard seeds.
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With the mercury rising higher with every passing day, Dubai has become an oven. Thankfully, the air conditioning system of the city is very effective and available almost everywhere so you don’t feel the heat much until and unless you are forced to go out in the sun to complete some urgent work which cannot wait till sunset.
During this weather, I don’t feel like eating anything except fruits, salads, juices, and raita. Today, I am sharing the recipe of raita from my home state- Uttarakhand.
What is raita
I am sure most of my readers from India know what’s raita but for others, I will explain that raita is a type of very delicious, and refreshing side dish from the Indian subcontinent. It’s made with yogurt, some herbs, spices and vegetables or fruits.
There are different ways of making raita but the main ingredient will always be yogurt.
What is pahadi raita
Pahadi means something or someone from the mountains. Pahadi raita is a type of cucumber raita and since it’s made in a mountain region of India it’s called pahadi raita.
My husband and I, are from two different beautiful Himalayan states of India. I am from Uttarakhand and he is from Himachal Pradesh. The raita recipe which I am sharing here is a specialty of Uttarakhand.
How is pahadi cucumber raita different from a normal cucumber raita
Though raita with cucumber is prepared in other parts of India too, in pahadi raita powder of yellow mustard seeds is also added which gives this raita a very nice and strong punch. Generally, it’s made at least one day in advance as the mustard flavor becomes stronger the next day.
Another difference is that a special cucumber called pahadi kakadi found in the mountains of India is used in this dish. However, since pahadi kakadi is not easily available everywhere, you can use any type of cucumber to make this dish. There won’t be much difference in the taste.
One more minor difference in this pahadi kheere ka raita is that turmeric is also added to it which is usually not done in normal cucumber raita. Turmeric won’t change the taste but will give raita a nice tint of yellow and also makes it healthier.
How to serve
Honestly speaking, I love this raita so much that I don’t need anything else with it. I can survive the whole summer with a bowl of pahadi raita. However, you can have it with paratha/ roti/ puri (Indian bread) and aloo ke gutke .
It also tastes great with some rice and dal especially urad ki dal which is eaten a lot in Uttarakhand.
This raita can be served as a refreshing dip with your favorite snacks too.
More Raita Recipes
Raita is my favorite thing to eat during summers and if you are also like me then don’t miss to check the following easy raita recipes on my blog:
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
Pahadi cucumber raita
- 1 cup peeled and grated cucumber grate from the thick side of the grater
- 1 finely chopped green chili adjust as per taste
- 2 tbsp chopped coriander/ mint leaves
- 2 cups thick yogurt
- 1 cup water
- 2.5 teaspoons yellow mustard seeds powder
- 1/4 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder adjust as per taste
- 1/4 teaspoon turmeric powder
- Salt to taste
- Beat 2 cups of yogurt. Add water and beat again to get a smooth consistency.
- Add all the other ingredients and mix well. Garnish with coriander or mint leaves.
- Serve chilled, preferably after a day as the mustard flavor will get stronger the next day.
- 2.5 teaspoons of mustard will give a strong punch of mustard which is preferred in this dish. However, if you want a milder flavor of mustard, reduce the amount.
- Make this raita at least a day in advance. The mustard flavor becomes stronger the next day.