Kumaoni Raita
grated cucumber in yogurt sharpened with ground mustard until it stings the nose
Allergens in Kumaoni Raita: milk, mustard.
Ingredients
Quantities for 4.
- 500g, whisked smooth Yogurtthick set curd, not runny
- 2 medium, peeled and coarsely grated Cucumber
- 2 tsp Mustard Seedsyellow or brown; this is the defining flavour
- 1/2 tsp Turmeric
- 2 Green Chilli
- 1/2 tsp Chilli Powderfor dusting on topoptional
- 1/2 tsp Black Saltoptional
- 1 tsp Mustard Oilfor the temperingoptional
- 1, broken Dried Red Chillioptional
- 2 tbsp, chopped Coriander Leavesoptional
- 2 tbsp Waterfor grinding the mustard
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Grate the cucumber and squeeze out the liquid 15 minutes before you mix, or the raita will turn watery within the hour.
- Grind the mustard seeds fresh with a little water. Pre-ground mustard powder has lost the volatile heat that gives this raita its kick.
- Take the yogurt out of the fridge 20 minutes ahead; fridge-cold yogurt mutes the mustard.
Method
- Soak the mustard seeds in the 2 tbsp water for 10 minutes, then grind with the green chillies and turmeric to a smooth, bright yellow paste in a blender.The paste should smell so sharp it makes your eyes water. If it does not, grind another minute.
- Squeeze the grated cucumber firmly in your fist over the sink and discard the liquid.
- Whisk the yogurt in a bowl until completely smooth with no lumps, about 1 minute.
- Fold in the mustard paste a teaspoon at a time, tasting as you go, until the raita is as pungent as you want it.Add it gradually. Too much ground mustard turns bitter and there is no way back.
- Stir in the squeezed cucumber, the salt and the black salt.
- Heat the mustard oil in a small pan until it smokes, drop in the broken red chilli for 10 seconds, and pour the tempering over the raita.
- Chill for at least 20 minutes so the mustard heat settles into the yogurt.Straight after mixing the mustard sits on top as a raw burn; 20 minutes rounds it out.
- Dust with chilli powder, scatter the coriander leaves and serve cold with aloo ke gutke or rice.
Storage
Keeps 2 days refrigerated in a covered box, though the mustard heat fades after the first day. Do not freeze; the yogurt splits. Stir before serving.
Nutrition Medium estimate
One serving of Kumaoni Raita (289 g) is about 118 calories, or 41 calories per 100 g.
Low protein: 6 g a serving, 20% of the calories
| Per serving289 g | Per 100 g | |
|---|---|---|
| Calories | 118 kcal | 41 kcal |
| Protein | 5.8 g | 2 g |
| Carbohydrate | 12.5 g | 4 g |
| of which sugars | 8.6 g | 3 g |
| Fibre | 1.3 g | 0 g |
| Fat | 5.8 g | 2 g |
| of which saturated | 2.9 g | 1 g |
| of which unsaturated | 2.5 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for black salt. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Pahari recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.