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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.
Course Side Dish
Cuisine Indian, North Indian, Uttarakhand
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Making time 5 minutes
Total Time 15 minutes
Servings 5 people
Calories 63kcal


  • 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.


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