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A crunchy, cooling yogurt dip loaded with finely chopped cucumber, onion, and tomato. This classic North Indian side dish comes together in minutes and is the perfect partner for spicy curries and biryanis.
Prepare the yogurt base. In a medium bowl, whisk the curd until it is completely smooth and creamy. If it's too thick, you can add a tablespoon of milk or water to achieve a slightly thinner, but not runny, consistency.
Add the spices. Stir in the roasted cumin powder, chaat masala, black salt, regular salt, and optional sugar into the whisked curd. Mix well until all the spices are evenly incorporated.
Incorporate the vegetables. Add the finely chopped cucumber, onion, tomato, green chili, and fresh coriander leaves to the spiced yogurt.
Mix and chill. Gently fold everything together until the vegetables are well-distributed. For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-30 minutes. This allows the flavors to meld beautifully.
Garnish and serve. Just before serving, give the raita a final stir. Garnish with a sprinkle of extra roasted cumin powder or fresh coriander leaves. Serve chilled alongside your main meal.
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A crunchy, cooling yogurt dip loaded with finely chopped cucumber, onion, and tomato. This classic North Indian side dish comes together in minutes and is the perfect partner for spicy curries and biryanis.
This north_indian recipe takes 15 minutes to prepare and yields 4 servings. At 74.48 calories per serving with 3.94g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Add 1 tablespoon of finely chopped fresh mint leaves along with the coriander for an extra layer of freshness.
Incorporate other finely chopped vegetables like bell peppers (capsicum), grated carrots, or boiled potatoes for added texture and nutrients.
Increase the amount of green chili or add a pinch of red chili powder for a spicier kick.
Use a plant-based yogurt such as coconut, almond, or soy yogurt as a substitute for dairy curd. Ensure it is unsweetened and unflavored.
The curd (yogurt) is a natural probiotic, which introduces beneficial bacteria to your gut, aiding digestion and improving overall gut health. The fiber from the vegetables also supports a healthy digestive system.
Both yogurt and cucumber have natural cooling properties, making this raita an excellent dish to consume during hot weather or to balance the heat from spicy foods.
With a high water content from cucumber and tomatoes, this raita helps keep you hydrated. The raw vegetables also provide a good dose of vitamins like Vitamin C and K, and antioxidants.
This raita is low in calories but high in protein and fiber, which helps you feel full and satisfied. It's a great addition to a weight-loss or weight-management diet.
Yes, Kachumber Raita is very healthy. It's a great source of probiotics from the yogurt, which supports gut health. The raw vegetables provide essential vitamins, minerals, and fiber. It's also low in calories and naturally cooling for the body.
A single serving of Kachumber Raita (about 0.5 cup or 180g) contains approximately 80-100 calories, depending on the fat content of the yogurt used. It's a light and nutritious side dish.
Raita can become watery due to the high water content in vegetables like cucumber and tomato, and also from the salt drawing out moisture. To minimize this, deseed the tomatoes, squeeze excess water from the cucumber, and add the vegetables and salt just before serving.
You can prepare the components ahead of time. Keep the chopped vegetables and the spiced yogurt in separate airtight containers in the refrigerator. Combine them just before you plan to serve to maintain the best texture and prevent it from becoming watery.
Kachumber Raita is best consumed fresh on the day it is made. However, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The texture might become slightly watery over time.
Absolutely! To make a vegan Kachumber Raita, simply replace the dairy curd with a thick, unsweetened plant-based yogurt like coconut, cashew, or almond yogurt. The rest of the recipe remains the same.