CUCUMBER RAITA

Ingredients

• 3 tbsp ghee
• 2 cucumber
• ½ tsp mustard seeds – black
• ½ tsp cumin seeds
• 1-pinch of hing
• 4 curry leaves preferably fresh
• ½ half chili chopped
• 1 small handful cilantro leaves, chopped
• ½ cup plain yogurt

Method –

Skin and grate the cucumber. Pour off and discard any excess juice. On other hand heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing and followed by curry leaves. Stir until the seeds pop up. Add the chili and cilantro, shake and take the pan off the fire. Stir the yogurt and grated cucumber together in a bowl. Add the cooled spices to the yogurt mixture, mix well and serve.

As we know this is to be served only 1-2 tsp full per person.

Medicinal value –

Cucumber is cooling and sweet but the skin is bitter. The whole preparation can provoke Kapha. Hence Kapha people should eat it cautiously and must put some extra hing and mustard seeds. This also works as appetizer. It also makes food easily digestible.

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