Cucumber raita – vellarikka thayir pachadi, made by sauteeing cucumber so that it doesn’t leaves out water later. With tadka. Perfect for lunch boxes and good alternative for onion raita. I never pack raw onion raita for lunch box. I prefer mixed vegetable raita or simply cucumber raita as Vj wont like the smell of raw onion for office. So I wanted to try this one when my friend Sangeeta told that her SIL makes this. I made this withsmall potato biryani and enjoyed this.
Cucumber raita recipe
Recipe Cuisine:Indian | Recipe Category:Side dish
Prep Time: 5 mins | Cook time: 10 mins | serves: 2
Prep Time: 5 mins | Cook time: 10 mins | serves: 2
Ingredients
Cucumber – 1
Onion – 1
Coriander leaves, chopped – 1 tbsp
Curry leaves – few
Salt – as needed
Onion – 1
Coriander leaves, chopped – 1 tbsp
Curry leaves – few
Salt – as needed
To temper
Oil – 1 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Mustard – 1/2 tsp
Urad dal – 1 tsp
Method
- Wash and chop cucumber finely into cubes. I removed the centre seeds part (and ate
![Tongue]()
) but its optional. In a kadai, heat oil, splutter mustard, urad dal and add finely chopped onion. Fry until transparent. - Add chopped cucumber, add salt and fry for 2 minutes.
- Add coriander leaves and curry leaves and give it a fry.
- Transfer to the serving bowl and cool down completely. Beat 1/2 cup curd, add to the cucumber and mix. Check for salt and adjust.
) but its optional. In a kadai, heat oil, splutter mustard, urad dal and add finely chopped onion. Fry until transparent.
Notes
- You can add little milk or water to adjust the consistency as per your preference.
Frying the cucumber gives a different flavour and taste, perfect for lunch box too!
