Curd based dishes are ideal for summer. Here is one such dish, Cucumber raita, prepared often in the Mangalorean homes. It serves as a good accompaniment with rice. It is popularly known as southekaye masooru saseeve,
Raita is a yoghurt based accompaniment usually mixed with raw veggies.Different kinds are made in india. The plain raita is ideal with pulav or biryani. But, this kind tastes good with plain hot rice. Add a little ghee, if you are not calorie conscious.
Different veggies such as snake gourd, capsicum, green leafy vegetable like spinach can be used here. The other veggies need to be cooked, here no cooking is involved as cucumber can be eaten raw. Thus, it is just a matter of ten minutes to prepare it.
- Cucumber 1
- yoghurt 1/2 cup
- For grinding:
- mustard seeds 1tsp
- coconut 2tbsp
- green chilly 1
- For seasoning :
- oil 2tsp
- mustard seeds 1/4 tsp
- asafoetida a pinch
- curry leaves
- Remove the peel of the cucumber and cut it into small pieces.
- Grind the ingredients under the section”for grinding “
- Take a bowl , add the cucumber pieces, ground paste yoghurt and salt.
- Take a wok and make the sasoning. Heat the oil and put the mustard seeds, as it crackles put a pinch of asafoetida and curry leaves, pour it over the raita, mix and serve.
Cucumber is washed and the edges are first ripped off. The skin is peeled and cut into small pieces.
The ingredients to be grinded are in the picyure, put a little water to it.. If you need spicy, add another one chilly.
The ground paste.
Make the seasoning and add to it. It is ready to serve.
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