Cucumber Raita Recipe

Hare Krishna Cucumber Raita is a refreshing and cooling side dish that complements a variety of Indian meals. This simple yet delicious raita, made with fresh cucumber and spiced yogurt, is ideal for those following a sattvic diet and suitable for offering to Krishna.

Cucumber Raita Recipe served in a traditional vedic clay katori, garnished with coriander leaf and chopped cucumber.

Hare Krishna Cucumber Raita is a refreshing and cooling side dish. Prepared with love and devotion, this cucumber raita is a beloved addition to any meal among devotees.

Serving Suggestions

Hare Krishna Cucumber Raita can be enjoyed in various delightful ways:

  • With Rice: Serve alongside biryani, pulao, or plain rice for a cooling contrast.
  • With Curries: Pair with spicy curries to balance the heat and add a creamy element.
  • As a Dip: Use as a dip for flatbreads like naan, roti, or paratha.
  • With Snacks: Serve with snacks like samosas or pakoras for a refreshing accompaniment.

These serving suggestions not only enhance the taste of meals but also foster a sense of community and togetherness when shared with fellow devotees.

Importance of Fresh Ingredients

Using fresh cucumbers and yogurt ensures that the raita has a vibrant and authentic flavor. The addition of roasted cumin powder, chaat masala, and fresh coriander leaves adds depth and aroma to the raita, making it a delightful addition to any meal.

Cost-Effective and Fresh

Making cucumber raita at home is not only cost-effective but also ensures that the ingredients are fresh and free from preservatives. Store-bought raita can be expensive and may contain additives, whereas this homemade version is pure and wholesome.

A Favorite Among Devotees

This cucumber raita recipe is cherished by many Hare Krishna devotees for its delightful taste and simplicity. It closely mimics the traditional raitas made in Indian kitchens, making it a staple in many Hare Krishna homes.

Recipe Yield

This recipe makes approximately 4 servings of cucumber raita. Store any leftovers in an airtight container in the refrigerator to keep them fresh and flavorful. The raita can be enjoyed for up to two days.

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Cucumber Raita Recipe

Hare Krishna Cucumber Raita is a refreshing and cooling side dish, inspired by the principles of bhakti yoga. This delightful raita combines simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Mix
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup grated cucumber
  • 2 cups plain yogurt
  • 1/4 to 1/2 cup water (to thin the yogurt to desired consistency)
  • 1/2 teaspoon roasted cumin powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon chaat masala
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

Instructions

  1. Prepare Cucumber:

    • Grate the cucumber and squeeze out the excess water.
  2. Whisk Yogurt:

    • In a mixing bowl, whisk the plain yogurt until smooth.
    • Add 1/4 to 1/2 cup water to thin the yogurt to the desired consistency, similar to restaurant-quality raita.
  3. Add Spices:

    • Add roasted cumin powder, red chili powder, chaat masala, and salt to the yogurt. Mix well.
  4. Combine Ingredients:

    • Add the grated cucumber to the spiced yogurt and mix gently until well combined.
  5. Garnish and Serve:

    • Garnish with freshly chopped coriander leaves. Serve immediately or chill in the refrigerator before serving for a refreshing taste.

Notes

  • Adjust Spices: Adjust the amount of red chili powder and chaat masala to suit your taste preferences.
  • Serving Tip: Serve the cucumber raita chilled for the best flavor and texture.
  • Storage: Store leftover raita in an airtight container in the refrigerator for up to two days.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 60 kcal
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

Hare Krishna Maha Mantra