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Yellow Cucumber Raita

17 Nov

Dosakaya Perugu Pachadi.

Yellow cucumber is peeled and grated. Yogurt is whisked and yellow cucumber is mixed in along with fried spices. Freshly ground mustard seeds powder adds heat to the raita along with the green chiles. Serve yellow cucumber raita with rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Raita.


Yellow Cucumber 1 Small
Yogurt 3/4 Cup
Green Chiles 3
Mustard Seeds a big Pinch
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Grind mustard seeds and salt into fine powder.
Peel, wash, remove seeds and grate the yellow cucumber on thick side of the grater.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and remove from heat.

Whisk yogurt well in a mixing bowl.
Stir in grated yellow cucumber, mustard seeds powder and fried spices.
Mix well and serve yellow cucumber raita with rice or with roti.
Notes: Make sure cucumber is not sweet.

Suggestions: Make sure to adjust yogurt according to your preference.
Variations: Add broken red chiles in talimpu for extra heat.
Other Names: Yellow Cucumber Raita, Dosakaya Perugu Pachadi.