Name: Cucumber peanut raita recipe | Kakdi ka raita
Prep time: 10 min
Ingredients: Cucumber 1 large; Roasted peanut 3 tsp; Curd/yogurt 1 cup; Red chilli powder 1/2 tsp; Roasted cumin powder 1/2 tsp; Chaat masala powder 1 tsp; Salt as required; Water if required; Fresh coriander leaves chopped for garnish

Cucumber peanut Raita Recipe | Cucumber yogurt dip | Kakdi ka raita

Post author:Lata Lala
Post published:August 16, 2020
Post category:Condiments / Raita
Post comments:18 Comments

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Cucumber peanut Raita Recipe | How to make cucumber peanut Raita in Maharashtrian style| Kakdi ka raita | Recipe of cucumber peanut Raita | Cucumber yogurt dip | Cucumber peanut yogurt dip with step by step instructions

Cucumber peanut Raita Recipe

Ready under 10 minutes, this Cucumber peanut Raita Recipe or Kakdi ka raita is a refreshing and chilled yogurt dip made with grated Cucumber, coarsely crushed roasted peanuts and some basic spices.

In addition to that it’s garnished with fresh coriander leaves and served chilled.

However Vegetable raita and Bathua raita is our most favourite and I keep making all these raita recipes very often to serve along with our lunch.

Cucumber peanut Raita Recipe with step by step instructions

Grind/pound roasted peanuts coarsely and keep this aside.

If you do not have roasted peanuts, roast raw peanuts in a pan until it is slightly brown.

Cool it down and then grind it coarse or pound it in mortar pestle.

Whisk curds well in a bowl. To this add salt to taste, roasted cumin powder, chaat masala, and red chilli powder. Add water to adjust the raita consistency.

Next peel and grate cucumber & put into whisked curds.

Cucumber peanut Raita Recipe

Add coarsely crushed peanuts to whisked curds. Mix well. Garnish with chopped fresh coriander leaves.

Serve it chilled. This goes well with Vegetable pulao, Chana dal palak and Zero oil Carrot pickle or Sirke wale pyaz.

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Cucumber peanut raita recipe | Kakdi ka raita

Cucumber peanut Raita Recipe is a refreshing and chilled yogurt dip made with grated Cucumber, coarsely crushed roasted peanuts and some basic spices. In addition to that it's garnished with fresh coriander leaves and served chilled.

Prep Time10

Cook Time0

Course: Condiments

Cuisine: Indian

Keyword: cucmber yogurt dip, Cucumber peanut raita, cucumber raita,

Servings: 2

Author: Lata Lala

Ingredients

Cucumber 1 large
Roasted peanut 3 tsp
Curd/yogurt 1 cup
Red chilli powder 1/2 tsp
Roasted cumin powder 1/2 tsp
Chaat masala powder 1 tsp
Salt as required
Water if required
Fresh coriander leaves chopped for garnish

Instructions

Grind/pound roasted peanuts coarsely and keep this aside.
If you do not have roasted peanuts, roast raw peanuts in a pan until it is slightly brown.
Cool it down and then grind it coarse or pound it in mortar pestle.
Whisk curds well in a bowl. To this add salt to taste, roasted cumin powder, chaat masala, and red chilli powder. Add water to adjust the raita consistency.
Next peel and grate cucumber & put into whisked curds.
Add coarsely crushed peanuts to whisked curds. Mix well. Garnish with chopped fresh coriander leaves.
Serve it chilled. This goes well with Vegetable pulao, Chana dal palak and Zero oil Carrot pickle or Sirke wale pyaz.