In this article, the topic of Cucumber raita is addressed from an objective and detailed perspective. Different approaches and points of view related to Cucumber raita will be explored, with the aim of providing the reader with a complete and enriching vision of this topic. Relevant aspects will be analyzed, data will be presented and opinions from experts in the field will be offered. The purpose of this article is to offer a broad and diverse overview that allows the reader to gain a deep and well-founded understanding of Cucumber raita.
 Cucumber raita served with the garnishing of fresh coriander leaves. | |
| Place of origin | India |
|---|---|
| Region or state | Indian Subcontinent |
| Main ingredients | Cucumber, dahi (yogurt), Green Chilli |
Cucumber Raita is a variation of raita that can be used as a dip or a salad. It is made by mixing together freshly chopped cucumber, green chillies, and dahi (yogurt), and optionally finely chopped tomato and onion.
It is especially popular in the summer months as it helps to beat the heat. It is often served as a side accompaniment with the main course in Indian cuisine.
See also
References
- ^ Sedgwick, Fred (2009). Where words come from: A dictionary of word origins. London: Continuum International Publishing group. ISBN 9781847062741.
- ^ Basic Food Preparation (Third ed.). Orient Longman Private limited. 1986. ISBN 81-250-2300-3.
- ^ Diets for the Summer, Marje Gosling, 2014
External links
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