Uttarakhand Kumaoni Raita Cucumber Yogurt Mountain

Method

1. 1

   Prepare the cucumber: Peel the cucumber. Cut in half lengthwise. Using a small spoon, scrape out the watery seed core and discard. Grate the cucumber flesh on the coarse side of a box grater.

2. 2

   Remove excess cucumber water: Place the grated cucumber in a clean cloth. Squeeze firmly to remove as much water as possible. Excess water from the cucumber will make the raita too thin. Keep the squeezed cucumber aside.

3. 3

   Roast and grind cumin: In a dry pan on low heat, roast cumin seeds for 2 minutes until very fragrant. Cool and grind to a fine powder. Freshly roasted cumin powder has a much more intense aroma than pre-ground.

4. 4

   Beat the yogurt: Pour 2 cups full-fat yogurt into a bowl. Whisk vigorously until completely smooth with no lumps. The yogurt should look glossy and uniform.

5. 5

   Add the cucumber: Add the squeezed grated cucumber to the yogurt. Stir to distribute evenly.

6. 6

   Add spices: Add roasted cumin powder, freshly ground black pepper, red chilli powder and salt. Stir well.

7. 7

   Add green chilli: Add the very finely chopped green chilli. Stir.

8. 8

   Add herbs: Add coriander leaves and mint leaves. Fold in gently.

9. 9

   Add the 2 drops of mustard oil: Add just 2 drops of raw mustard oil to the surface. Stir gently — the mustard oil adds the specific Pahadi character to this raita. More than 2 drops will overpower.

10. 10

    Taste and serve: Taste and adjust salt. Serve cold alongside any Pahadi meal as a cooling counterpoint to the sharp mustard oil preparations.

11. 11

    Note: Kumaoni Raita is the cooling counterpoint to the assertively mustard-oil-flavoured preparations of Uttarakhand. The addition of just a few drops of raw mustard oil to the yogurt-cucumber is specifically Pahadi — it maintains the mustard oil thread through the entire meal. The black pepper in the raita is a Pahadi signature, used more prominently in mountain cooking than in plains cooking. Served at every meal and at every Pahadi dhaba across the Kumaon hills.