Cucumber Raita

Raita is a delicious condiment in which  yogurt is the main ingredient.

 In Ayurveda, yogurt by itself is sour, heating and difficult to digest.  However, when yogurt is watered down and spiced, as in a lassi, or spiced and taken in small quantities with a meal, it can serve as a digestive aid.

This raita is one of my favorites for the summer pitta season.

Cucumbers are cooling energetically and sweet in taste so make a lovely antidote to the heat of the summer.  The cucumber skin is bitter, which is also balancing to pitta and kapha but not to the vata dosha.  Both the cucumber and the yogurt can aggravate the kapha dosha.  As such, those with higher kapha or a kapha imbalance should take only occasionally and increase the mustard seeds and asafoetida.

In general this dish lowers or pacifies vata and pitta doshas while increases or aggravates kapha dosha.

Cucumber Raita

Ingredients

  • 1 cucumber
  • 1.5 Tbsp ghee (clarified butter) recipe to make your own
  • 1/4 tsp. black mustard seeds
  • 1/4 tsp. cumin seeds
  • 1 pinch hing (asafoetida)
  • 2 curry leaves, fresh or dried (can be found at Indian groceries)
  • 1 small handful fresh cilantro leaves, chopped
  • 1/4 c. plain yogurt

Instructions

  1. Peel and grate the cucumbers.
  2. Pour off and discard any excess juice.
  3. In a medium saucepan over medium heat, heat the ghee and add the mustard seeds, cumin seeds, hing and curry leaves.
  4. Cook until the seeds pop ( just a minute or so) then add the cilantro. Right away shake the pan to mix and take the pan off the heat. Allow the mixture to cool.
  5. Stir the yogurt and grated cucumber together in a bowl.
  6. Add the cooled spice mix to the yogurt mixture, mix well and serve.
http://ayurvedawellness.org/recipes/pitta/cucumber-raita

©2017, Jamie Durner, Holistic Life-Wellness-Business Coach. ✪Helping Professional Women Finally Break Free Of The Overwhelmed-Frazzled-Burnt-Out Cycle With My Exclusive Work-Life Balance Programs✪

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