Cucumber raita is a quick and easy traditional side dish prepared with cucumber, Southekayi means Cucumber and sasive is mustard, coconut and raw mustard is blended to a fine paste and added to chopped cucumber and seasoned. The unique flavour of mustard makes the dish special and taste great as a side dish for rice.
Cucumber – 1 medium
Coriander – 1 small bunch chopped
Yogurt – 1/2 cup
Salt to taste
To blend –
Coconut – 1/2 cup
Mustard – 1/2 tsp
Green chili – 2 no’s
For seasoning –
Oil – 1/2 tsp
Cumin – 1/4 tsp
Curry leaves – 1 spring
Asafoetida – 1 pinch powdered
Dry chili – 1 or 2 cut into small pieces
Peel the cucumber, chop it finely and keep ready. Add coconut, mustard and green chilies in a mixer jar and blend it to a fine powder, until all the ingredients gets powdered , then add water to blend and blend it to a smooth paste.
Add grounded paste to chopped cucumber, mix it well
Add yogurt, and chopped coriander, mix
Heat a tadka pan by adding oil in it, when it is hot add cumin seeds, allow it to splutter, add curry leaves, broken chilies and asafoetida, saute , remove from the flame
Add it to the cucumber mixture, mix it once again
Enjoy traditional southekayi sasive /cucumber mustard raita as a side dish for rice or any south Indian dishes.
Adding more quantity of mustard makes the dish bitter in taste. Take care while adding.
If the cucumber is not tender remove the seeds in it.
You can chop or grate cucumber to prepare this recipe.