Ingredients
Two cucumbers
Half teaspoon of cumin seeds
A pinch of hing
Four fresh curry leaves
Half chilli chopped
A handful of chopped coriander leaves
Half cup of plain yogurt
Method of Cucumber Raita
Peel and grate the cucumber to make the Ayurvedic Cucumber raita. Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing followed by curry leaves. Keep stirring till the seeds start popping. Add the chopped chillies and coriander leaves and take it off the pan. Stir the yogurt and grated cucumber in a bowl. Add the spices to the yogurt mixture, mix well and serve.
Cucumber is cooling and sweet and cucumber raita provokes Kapha. Hence, Kapha people should eat it carefully and should put extra hing and mustard seeds. This Ayurvedic Cucumber raita is easily digestible and works an appetizer.
Half teaspoon of cumin seeds
A pinch of hing
Four fresh curry leaves
Half chilli chopped
A handful of chopped coriander leaves
Half cup of plain yogurt
Method of Cucumber Raita
Peel and grate the cucumber to make the Ayurvedic Cucumber raita. Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing followed by curry leaves. Keep stirring till the seeds start popping. Add the chopped chillies and coriander leaves and take it off the pan. Stir the yogurt and grated cucumber in a bowl. Add the spices to the yogurt mixture, mix well and serve.
Cucumber is cooling and sweet and cucumber raita provokes Kapha. Hence, Kapha people should eat it carefully and should put extra hing and mustard seeds. This Ayurvedic Cucumber raita is easily digestible and works an appetizer.
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