Curd dishes · Dahi jaa Samaraan
Kakri vari Dahi
Cucumber yoghurt
A cooling, raita-like side of whisked curd mixed with grated cucumber and lightly seasoned with salt, red chilli powder and a touch of sugar, then chilled and topped with coriander. Light, quick and refreshing; served with lunch or dinner.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Main ingredients
Seasoning & garnish
Method
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Peel and grate the cucumber. If it is very watery, you may lightly squeeze out the excess water (optional step).
Whisk the curds until smooth and creamy, then add the salt, red chilli powder and sugar and mix well.
Add the grated cucumber to the seasoned curd and mix until evenly combined.
Refrigerate for a short while to chill, and garnish with the chopped coriander before serving.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Use thick curd for a richer texture; squeeze out excess water from the cucumber before mixing so the consistency stays right. Variations: a pinch of roasted cumin powder for an earthy note; finely chopped green chillies for more heat; grated carrot for colour, texture and nutrition; fresh mint for a summery version; a sweeter version with a little more sugar and less chilli powder; finely chopped tomatoes for a heartier, raita-style dish.
Serve with
Serve chilled with lunch or dinner as a cooling accompaniment; goes especially well with spicy dishes, breads and rice preparations.
Nutrition
EstimatedPer serving
90 kcal
- Protein
- 5 g
- Carbohydrate
- 9 g
- Fat
- 4 g
The recipe serves 3–4.
Whole recipe
320 kcal
- Protein
- 18 g
- Carbohydrate
- 31 g
- Fat
- 15 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Best fresh or on the same day; can be chilled for a few hours; stir if water separates.
About this dishDid you know?, Cultural note
Did you know?
Cucumber-curd dishes are traditionally eaten in warm climates to cool the body and balance spices.
Cultural note
A classic cooling accompaniment in Thathai Bhatia cooking, especially popular in Bhatia households in the summer months.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos