lunch · festive · radha-ashtami · quick · no-onion-no-garlic
Cucumber Peanut Raita
Grated cucumber in thick curd, made richer with a paste of roasted peanuts, green chilli and coriander ground together. The peanut paste thickens the raita and gives it a nutty taste plain cucumber raita does not have. If the peanuts are salted, cut back on the salt, and pour the cumin tempering over just before serving.
Cook along · 7 steps
Method
- 1
Peel and grate the cucumber. Set aside.
- 2
Grind the roasted peanuts, green chilies and cilantro into a smooth paste, adding a little water if needed. If using unroasted peanuts, roast them in a pan until slightly brown, cool and then grind.
- 3
Add the ground peanut paste to the grated cucumber along with salt. Mix well, adjusting the salt if using salted peanuts.
- 4
Add the thick curd to the cucumber mixture and mix until well combined.
- 5
Heat oil in a small pan. Add cumin seeds and let them splutter.
- 6
Pour the cumin tempering over the raita and mix gently.
- 7
Serve the Cucumber Peanut Raita with biryani, pulao or roti.
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