This is a quick and easy side dish, typically served with spicy rice, roti, or paratha. It is especially popular during summer, as it helps counter the heat while enhancing the overall taste of the meal.
In this recipe, I have used regular spices to create an all-in-one raita-kachumber masala. With this special masala, raita or kachumber can be prepared in just five minutes without needing any additional spices. Using this masala, I quickly made cucumber raita and kanda-keri kachumber, both of which turned out delicious!
In this recipe, I will share the perfect ingredient ratios and a few essential tips to help you make raita and kachumber quickly and super tasty. Do try it!
Tips for Making the Perfect All-in-One Special Masala, Cucumber Raita, and Kanda-Keri Kachumber
For the All-in-One Special Masala:
- This masala can be prepared quickly and used for various dishes like raita, kachumber, and even dahi vada.
- Store it in an airtight container to maintain its freshness, as it has a good shelf life.
For Cucumber Raita:
- Grate the cucumber using a large-hole grater. A fine grater releases more water, making the raita watery.
- Always squeeze out excess water from the grated cucumber before adding it to the raita.
- Curd is the key ingredient—use fresh curd for the best taste. If the curd is slightly sour, add a little fresh malai to balance the flavour. Also Whisk the curd well to make it smooth and creamy.
- Adding a coriander-mint and chili paste enhances the flavour.
- In the masala, I include a special raita masala, salt, and a touch of sugar to balance the taste.
- Raita tastes best when served chilled.
For Kanda-Keri Kachumber:
- Cut onions and raw mango into small, uniform pieces for better texture. Avoid large chunks.
- Adding coarsely crushed salted peanuts enhances the taste and gives a nutty flavor.
- A final tempering (tadka) makes the kachumber spicy and even more delicious.
- Serve immediately after adding the masala to maintain its fresh and crisp texture.
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Cucumber raita recipe | kheera raita | kanda-keri kachumber recipe | onion-raw mango salad
Ingredients
For raita masala
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tsp ajwain
- 1 tbsp fennel seeds
- 1 tsp black pepper
- 1 tsp chaat masala
- 1 tbsp black salt
- ½ tsp salt
- 1 tbsp red chilli powder
For cucumber raita
- 1 cup grated cucumber
- 1.5 cup curd
- ½ cup coriander leaves
- 2 tbsp mint leaves
- 1 green chilli
- ½ cup tomato pieces
- Salt to taste
- 1 tbsp raita masala
- 1 tbsp sugar - optional
For kanda-keri kachumber
- 1 cup chopped onion
- ¾ cup chopped raw mango pieces
- Salt to taste
- 1 tbsp jaggery
- 1 green chilli
- ½ tsp cumin seeds
- Salt to taste
- 4 tbsp salted peanutes
- ½ cup coriander leaves
- 1 tbsp raita masala
- 2 tbsp hot oil
- ½ tsp cumin seeds
- Some curry leaves
- ¼ tsp kashmiri red chilli powder
Instructions
Making Raita Masala
- In a pan, add 2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tsp ajwain, 1 tbsp fennel seeds, and 1 tsp black pepper. Roast on low flame until aromatic.
- Transfer to a plate and let it cool. Add the roasted spices to a mixer jar, along with 1 tsp chaat masala, 1 tbsp black salt, ½ tsp salt, and 1 tbsp red chili powder. Grind into a fine powder.
- Raita-kachumber masala is ready. Store it in an airtight container.
Making Cucumber Raita
- Wash and peel 2 medium-sized cucumbers, then grate them using a large-hole grater. You should have about 1 cup of grated cucumber. Add a pinch of salt and let it rest for 5 minutes.
- Meanwhile, in a mixer jar, add ½ cup coriander leaves, 2 tbsp mint leaves, and 1 green chili. Add 2 ice cubes and grind into a smooth paste. Keep it aside.
- In a mixing bowl, add 1.5 cups of curd and whisk until smooth.
- Squeeze out excess water from the grated cucumber and add it to the curd.
- Also, add ½ cup chopped tomatoes, the coriander-mint-chili paste, a pinch of salt, 1 tbsp raita masala, and 1 tbsp sugar. Mix well.
- Cucumber raita is ready. Serve chilled with paratha or masala rice.
Making Kanda-Keri Kachumber
- Finely chop the onion and raw mango and keep them aside.
- In a mortar and pestle, add 1 green chili, ½ tsp cumin seeds, a pinch of salt, and 4 tbsp salted peanuts. Coarsely crush the mixture.
- In a mixing bowl, add 1 cup chopped onion and ¾ cup chopped raw mango. Add salt, 1 tbsp jaggery, the coarsely crushed peanut mixture, coriander leaves, and 1 tbsp raita masala. Mix well.
- In a pan, heat 2 tbsp oil. Add ½ tsp cumin seeds, curry leaves, and a pinch of red chili powder. Mix well and pour the tempering over the kachumber.
- Serve kanda-keri kachumber with paratha, roti, or rice.
Notes
For raita-kachumber masala
- Roast masala on low flame until it becomes flavorful.
- You can use masala in any type of raita, kachumber, or dahi vada.
- Store masala in an airtight container.
- Grate cucumber using a large-hole grater.
- Coriander leaves, mint leaves, and chili paste enhance the taste and color of raita.
- Whisk curd until smooth for raita.
- Remove water from grated cucumber and add it to the raita.
- If your curd is sour, add some fresh malai to balance the taste.
- Cut onion and raw mango into small pieces.
- Coarsely crush salted peanuts to enhance the taste of kachumber.
- Adding tadka makes kachumber super tasty.
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