Cucumber Peanut Raita

20th Nov, 2012
Cucumber peanut raitha
Raita is a perfect accompaniment to any gravy or rice
dish. It acts as a perfect cooling agent when having a spicy meal. During one
of our regular chats, my dear friend Deepa gave me this recipe. She saw it in
some Tamil blog and she passed it on to me. This was definitely something
different from what I usually make and it was really good. Thanks Deepa for a
wonderful recipe.
Preparation time – 10 mins
Cooking time – none
Difficulty level – easy
Ingredients – (serves-4)
  • Cucumber – 1
  • Peanuts (roasted) – 3 tbsp
  • Green chilies – 2
  • Cilantro/Kothumalli – a handful
  • Salt – as needed
  • Oil – ½ tsp
  • Cumin seeds – ½ tsp
  • Yogurt/thick curd – 1 ½ cups
Procedure –
  • Peel and grate the cucumber in a bowl and keep aside.
Cucumber peanut raitha
  • Grind together the roasted peanuts, green chilies and
    cilantro into a smooth paste. If needed add a little water when grinding. If
    you do not have roasted peanuts, roast it in a pan until slightly brown, cool
    it down and then grind it with other ingredients. I used the roasted salted
    peanuts, so I skipped the roasting part.
Cucumber peanut raitha
  • Add the ground paste to the grated cucumbers along with
    required salt and mix it well. If using salted peanuts, keep that in mind when
    adding the salt.
Cucumber peanut raitha
  • Now add the thick curd to the cucumber mixture and mix it
  • Heat a tiny pan with oil and add the cumin seed s to it. Let
    it sputter and then add this to the raita. Serve with Biriyani, pulao or roti’s.
Cucumber peanut raitha

Cucumber peanut raitha

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