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Dill Cucumber Raita

16 May

Dill Cucumber Raita.

Dill leaves are roughly chopped and added to the hot oil with spices. Yogurt is whisked and chopped cucumber is added along with dill leaves and spices. Serve dill cucumber raita with roti etc…
Makes: around 4 Servings of Dill Cucumber Raita.


Plain Yogurt 1 1/2 Cups
Cucumber 1/2 of Medium Size
Dill Leaves a Handful
Green Chiles 1
Cumin Seeds 1/4 tsp
Mustard Seeds 1/8 tsp
Salt to Taste
Oil 1 tsp

Method of preparation:

Wash dill leaves, discard hard stems and roughly chop dill leaves.
Slightly peel, remove ends, wash and chop the cucumber into small pieces.
Whisk yogurt with salt and keep aside.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add green chiles and remove from heat.
Add dill leaves to the same pan and let it cool to room temperature.
Add the dill leaves to the yogurt and mix well.
Serve dill cucumber raita with roti etc…
Notes: Make sure to adjust the consistency of the raita with water.

Suggestions: Adjust green chiles according to taste.
Variations: Dill leaves can be added to the yogurt directly without adding to the spices.
Other Names: Dill Cucumber Raita.