Refreshing Kumaoni Raita with Jakhiya Tempering
Indian · Organized from the video by Get Curried
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Ingredients
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Steps
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- 1
In a grinder, combine mint leaves, coriander leaves, garlic, cumin seeds, and salt. Grind into a coarse paste.
💡 The paste should be coarsely ground.
- 2
Grate the cucumbers and squeeze out all excess water to ensure the raita is not runny.
💡 Removing the water keeps the texture creamy and the flavor intact.
- 3
Add the squeezed cucumber and the coarse spice paste to the whisked curd, then mix everything together.
💡 If you prefer more heat, you can add green chillies to the mixture.
- 4
For the tempering, heat mustard oil in a pan, then add the Jakhiya seeds and dried red chillies.
💡 If Jakhiya seeds are unavailable, use mustard seeds instead.
- 5
Pour the hot tempering over the raita mixture, refrigerate for a while, and serve chilled.
💡 Serve with roti, sabzi, pulao, or mandua roti.
Tips
- If you cannot find Jakhiya seeds, you can use mustard seeds as a substitute.
- Squeezing the excess water from the cucumbers is crucial to prevent the raita from becoming too runny.
- The dish can be served with various meals like roti, sabzi, or pulao.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Get Curried on YouTube