Pahadi Raita Recipe: Magic of taste, make real Pahadi Raita at home, guests will keep licking their fingers

News India Live, Digital Desk: If you visit the beautiful valleys of Uttarakhand and do not taste the spicy Pahari Raita, then the journey seems incomplete. This raita, which is the pride of every special occasion from mountain weddings, is famous all over the world for its sharpness and unique fragrance. Its biggest specialty is the yellow mustard (rai) used in it, which creates a distinct tingling sensation in the nose. If you also want to bring the same mountain taste in your food plate, then now you do not need to go to Uttarakhand. Let us know the easiest and authentic recipe to make it at home. Essential ingredients for Pahari Raita: To make Pahari Raita, you do not need much fuss, it can be prepared with just a few selected ingredients. You need: Fresh thick curd (500 grams), large mountain cucumber (cucumber), yellow mustard seeds (2 tablespoons), green chillies (3-4), fresh coriander, turmeric powder (half teaspoon), salt as per taste and a little black salt. Keep in mind that if the cucumber is a little big and yellow, then the raita becomes even more delicious. Method of preparation: Step-by-step guide: First of all, wash, peel the cucumber and grate it. After grating, squeeze out the excess water from the cucumber. Now the real game of spices begins. Prepare a coarse paste by grinding yellow mustard, green chillies and green coriander on a cob (silbatta) (use a mixer sparingly as cob has a different taste). Now beat the curd well in a big vessel and add this prepared paste, turmeric powder, common salt and black salt to it. Finally, add grated cucumber to it and mix it well. What is the importance of turmeric and mustard in raita? Often people hesitate in adding turmeric to raita, but the traditional yellow color of Pahari raita comes from turmeric only. It not only looks beautiful, but its medicinal properties also help in digestion. The spiciness that emerges after grinding yellow mustard and adding it is the life of this raita. After making the raita, keep it aside for about 15-20 minutes, so that the sharpness of the mustard gets properly absorbed into the curd. Serving tip: What will its color match with? Garnish the prepared Pahari raita with finely chopped green coriander. In Uttarakhand it is mainly served with ‘Aloo Gutka’, ‘Pulaav’ or ‘Mandue Ki Roti’. However, you can also eat it with plain dal-rice or paratha. This raita will double the taste of your ordinary food. So next time when guests come to your house, make them taste this Pahari Tadka of Raita.