Pahadi Cucumber Raita is another quintessentially Pahari dish, native to the Kumaon region of Uttarakhand. The Pahari cucumber Raita has a very distinct tangy taste which is given out by mustard seeds which are allowed to release their flavors for about half an hour in the curd before serving. While Aloo Gutka (Potato temered with roasted Jeera, Jambhoo etc) and Raita is the definitive pahari combination, it also goes well with most Indian curries in lunch or dinner and is a great use of a very simple dahi.
Pretty simple to prepare at home, all you need is fresh curd, grated cucumber and add this Raita masala with the amazing mustard flavour. It can also be used with plain curd or with other raitas such as boondi raitas
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