Monday, March 26, 2012

Creamy Cucumber Avocado Raita

I am an exception among Tamilians! I don't like curd rice! I just about tolerate it. In fact the only thing that can induce me to have "thair sadam" is a pickle. But I do appreciate the importance of yogurt consumption as a part of my dietary requirement, so I dress it up as much as possible! As a result, I make raita's very often. Today my refrigerator yielded a cucumber and an avocado - my favorite combination for raita. So, cucumber avocado raita for dinner it was!

I normally use plain non-fat yogurt, but yogurt was a little on the short side today, and having returned from a mini-break of sorts, I was in no mood to run down to the grocery store for some yogurt. A little digging around in the refrigerator turned up a small 6 oz carton of plain Greek yogurt. Worked out perfectly fine! 

I used a food processor, so just needed 5 minutes to prepare. Using a grater to grate the cucumber and mashing the avocado and whisking the yogurt by hand would add on to the preparation time.

Preparation: 5 minutes                   Serves: 4


Cucumber - 1
Avocado - 1 (scoop out the pulp with a spoon)
Plain Yogurt - ½ cup (I used non-fat yogurt)
Plain Greek Yogurt - a 6 oz carton (once again the non-fat kind)
Mint Coriander Chutney - 2 teaspoons
Roasted Cumin (Jeera) Powder - ½ teaspoon
Red Chilli Powder - a pinch
Asafoetida (Hing) - a pinch
Salt - to taste
Sugar - a pinch

  • Using the shredding attachment in the food processor, grate the cucumber.
  • Now fix the regular chopping blade and add in the rest of the ingredients.

  • Pulse it a few times till the mixture attains a semi-smooth consistency. The avocado should be nicely mashed and the yogurt should not be lumpy.
Serve it chilled.

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