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Pahadi cucumber raita

Published: Jun 3, 2018 · Modified: Apr 17, 2021 by Vandana Chauhan. This post may contain affiliate links.

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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.

cucumber raita served in a white bowl kept on a green cloth

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

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.

Jump to:
  • What is raita?
  • What is pahadi raita?
  • How is pahadi cucumber raita different from regular cucumber raita?
  • How to serve?
  • More easy raita recipes
  • Step by step photo instructions
  • Recipe

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 regular 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 easy 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:

  1. Aloo ka raita
  2. Mung bean sprouts raita
  3. Beetroot raita
  4. Onion raita

If you try any of my recipes then please don’t miss to rate it in the comments section below.

You can also follow me on Facebook, Pinterest, and Instagram.

Step by step photo instructions

collage of 4 photos showing step by step process of making cucumber raita in Himalayan style
cucumber raita served in a white bowl kept on a green cloth

Recipe

cucumber raita served in a white bowl kept on a green cloth

Pahadi cucumber raita

Pahadi raita is a specialty of Uttrakhand. A Himalayan side dish with a punch of mustard is perfect for summers and is a must-try recipe.
5 from 6 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian, North Indian, Uttarakhand
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes minutes
Making time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 5 people
Calories: 63kcal
Author: Vandana Chauhan

Ingredients

  • 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
  • ¼ teaspoon roasted cumin powder
  • ½ teaspoon red chili powder adjust as per taste
  • ¼ teaspoon turmeric powder
  • Salt to taste

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 63kcal | Carbohydrates: 5g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 66mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg
Tried this recipe?Tag me on instagram #greenbowl2soul

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Reader Interactions

Comments

  1. Hema bisht

    May 30, 2024 at 2:26 pm

    I am from Uttarakhand, I have tried this raita almost many times in Summer vacation and less in winter vacation .And I am Vaishnavi bisht I am 11 years old student of grade 6th I have prepare by my own

    thanks regard,
    Vaishnavi Bisht
    class -6th

    Reply
    • Vandana Chauhan

      June 03, 2024 at 9:06 am

      Hi Vaishnavi. Thanks for your adorable comment. I am also from Uttarakhand 🙂

      Reply
      • Hema bisht

        June 19, 2024 at 6:30 pm

        hiiiiiiiiiiiiiiiiiiiiiiiiii

        Reply
    • Hema bisht

      June 19, 2024 at 2:33 pm

      5 stars
      I am Vaishnavi did you remember I am your subscriber . Well I have seen your every dish well as beetroot raita, paneer Bhurji and many more . how is your summer vacation going . Niiiiiiiiiiiiiiiiiiiiiiiiiicccccccceeee to meet youuuu byyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy and enjoy your day

      Thanks regard ,
      Vaishnavi bisht
      yourr subscriber

      Reply
      • Vandana Chauhan

        July 04, 2024 at 10:10 am

        Hi Vaishnavi. Yes, of course I remember you. I am sorry for the delayed reply, I was travelling and didn't check the comments on my blog. Thank you so much for you lovely comment. I hope you enjoy other recipes too :).

        Reply
  2. Manoj Srivastava

    May 30, 2021 at 1:53 pm

    5 stars
    I had tried this dish on my visit to uttarakhand it was fantastic I I wanted to try it at home. Thank you so much ma'am

    Reply
    • Vandana Chauhan

      May 30, 2021 at 6:48 pm

      Thank you so much for leaving this comment. Hope you enjoy it 🙂

      Reply
5 from 6 votes (4 ratings without comment)

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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