Pahadi Raita (Kumaoni Raita) - By Chef Reetu Uday Kugaji

This lip-smacking Raita from Uttrakhand, is prepared with grated cucumber, coarse mustard seeds paste, pisyun loon, seasonings and whisked curds. Served chilled, drizzled with mustard oil.

Preparation Time: 30 mins

Cooking Time: 1 min

Refrigeration Time: 1 hour

Serves: 4

Ingredients:

Curd - 1 cup

Cucumber, peeled, grated - 2

Jakhiya (Himalayan Wild Mustard) or Small Mustard Seeds - 1 tbsp

Fresh Mint Leaves - 1/4 cup

Fresh Coriander Leaves - ½ cup

Green Chillies - 2

Garlic Cloves, peeled - 2

Rock Salt - 1/4 tsp

Salt - To taste

Asafoetida - A pinch

Turmeric - 1/4 tsp

For Drizzling:

Mustard Oil - 1/4 tbsp

For Garnish:

Fresh Mint Leaves - 1 sprig

Method:

1. Squeeze out the water from the grated cucumber.

2. Roast & grind to a coarse paste of Jakhiya (Himalayan Wild Mustard) or small mustard seeds & set aside for 30 mins. You may add a little water to prepare the paste.

3. Prepare Pisyun Loon by grinding handful of fresh mint leaves & fresh coriander leaves, green chillies, cloves of peeled garlic, rock salt and asafoetida.

4. Whisk the curd. Add the grated cucumber paste, Pisyun Loon, turmeric powder & salt to taste.

5. Mix well and refrigerate for at least an hour so that the flavours can seep into the raita.

6. Heat mustard oil until it smokes; cool it down completely & drizzle over the raita.

7. Serve chilled, garnished with mint leaves. Goes best with Aloo ke Gutke.

Chef Tips:

You may add red chilli powder & roasted cumin powder, if desired.