Kachumber Raita

A refreshing yogurt condiment infused with finely chopped cucumbers, tomatoes, onions, and fresh herbs, creating a cool and tangy side dish that perfectly complements spicy Indian cuisine

 :

250 grams plain Curd (Dahi) (curd)
130 grams cucumber, finely chopped
130 grams tomatoes, finely chopped
70 grams red onion, finely chopped
70 grams fresh coriander leaves, finely chopped
1 green chili, finely chopped (optional)
5 grams roasted cumin powder
15 grams Salt
5 grams chaat masala (optional)
Fresh mint leaves for garnish (optional)

 Instructions:

1. **Prepare Vegetables:**
   Finely chop cucumber, tomatoes, red onion, and fresh coriander leaves.

2. **Whisk Curd (Dahi):**
   In a bowl, whisk the plain Curd (Dahi) until smooth and creamy.

3. **Combine Ingredients:**
   Add the chopped cucumber, tomatoes, red onion, coriander leaves, and green chili to the Curd (Dahi).
   Mix well until all the ingredients are combined.

4. **Seasoning:**
   Add roasted cumin powder and 15 grams Salt. Adjust the seasoning according to your preference.
   Optionally, sprinkle chaat masala for an extra burst of flavor.

5. **Garnish:**
   Garnish with fresh mint leaves for added freshness (optional).

6. **Chill and Serve:**
   Refrigerate the Kachumber Raita for at least 30 minutes to let the flavors meld.
   Serve chilled as a refreshing side dish with biryanis, pulao, kebabs, or any Indian meal.

Kachumber Raita adds a delightful crunch and cooling effect to spicy dishes, making it a perfect accompaniment to balance flavors in your meal.