Kheere Ka Raita
Refreshing grated cucumber yogurt, an essential side for Delhi summers.
About this dish
A staple in every Delhi household, especially during the scorching summer months where temperatures exceed 45°C. This raita is a cooling accompaniment to spicy biryanis and parathas. While simple, the Dilli-Punjabi version emphasizes the use of thick, hung curd and the specific addition of roasted cumin and black salt, which aids digestion.
Ingredients
The Yogurt Base
- 500g (2 cups) Fresh chilled Yogurt (Dahi)
- 1/2 tsp Black salt (Kala Namak)
- 1/4 tsp Regular salt
- 1/2 tsp Roasted cumin powder (Bhuna Jeera)
- 1/4 tsp Red chili powder (optional)
The Fresh Mix-ins
- 2 medium English Cucumbers, peeled and grated
- 2 tbsp Fresh coriander, finely chopped
- 1 Green chili, deseeded and minced
- 1/2 tsp Sugar (to balance acidity)
Method
- 1
Whisk the Yogurt
Place the chilled yogurt in a large mixing bowl. Use a hand whisk or a fork to beat it until it is completely smooth and creamy. Do not use a blender as it will make the yogurt too thin and watery.
- 2
Prepare the Cucumber
Peel the cucumbers and grate them using the medium holes of a grater. If the cucumbers are very watery, squeeze them gently between your palms to remove excess liquid before adding to the yogurt; this prevents the raita from becoming runny.
- 3
Toast the Cumin
For the best flavor, dry roast whole cumin seeds in a small pan until they turn dark brown and fragrant. Crush them coarsely in a mortar and pestle just before adding to the raita.
- 4
Combine Ingredients
Add the grated cucumber, minced green chili, and chopped coriander to the whisked yogurt. Fold gently with a spatula until evenly distributed.
- 5
Season the Raita
Add the black salt, regular salt, sugar, and the freshly roasted cumin powder. Black salt is essential for the authentic earthy Dilli taste.
- 6
Final Texture Adjustment
If the raita is too thick for your preference, add 1-2 tablespoons of chilled water or milk. It should have a thick, spoonable consistency.
- 7
Chill Before Serving
Place the raita in the refrigerator for at least 30 minutes. The flavors meld together much better when cold, and the cucumber stays crunchy.
- 8
Garnish
Just before serving, sprinkle a pinch of red chili powder and a few fresh coriander leaves on top for visual appeal.
Notes & variations
- Use English or Persian cucumbers as they have fewer seeds and thinner skin.
- Do not add salt until just before serving if you are making it in advance, as salt causes cucumber to release water.
- For a smoky twist, you can give it a 'Dhungar' (charcoal smoke) treatment for 2 minutes.
- Leftovers can be stored for 24 hours, but the texture will become thinner.
Serve with
Hot Aloo Parathas or a spicy Mutton Biryani.
Cook's note
Always use fresh, non-sour yogurt. If the yogurt is too tart, add a tablespoon of fresh cream to mellow it out.