Raitas are a popular summer dish that is prepared in almost every home these days. They're light and refreshing, and they're a great way to clear your palette. You may eat them with a variety of foods and they'll be a great addition.
Celebrity nutritionist Rujuta Diwekar shared a video on Instagram showing how to make a unique Himalayan-style raita for summer.
This raita is made using a special ingredient called jakhiya, which is both healthy as well as delicious.
What Is Jakhiya?
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Himalayan Jakhya or Jakhia, also known as Cleome viscosa, is a Himalayan herb ingredient used in a variety of Himalayan recipes. They're also called dog mustard or wild mustard. They are small, dark brown or black seeds. Most Garhwalis prefer jakhiya to cumin and mustard seed for tempering because of its sharp pungent fragrance and crispy taste. They're an excellent cumin substitute.
Sharing the video, Rujuta Diwekar wrote on Instagram, "Food and people are the two integral parts of any travel. This raita is from one of the grandma’s of the Rupin- Supin region in Uttarakhand. I first ate this on a trek on a hot summer afternoon. The local kakdi and the pahari herb jakhiya, meet the curd, to turn into a crunchy, simple but exotic accompaniment to a roti-sabzi or dal khichdi or pulao."
You can see the video here:
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Himalayan Style Jakhiya Raita Recipe:
- Take curd and beat it well with all your arm strength to turn it into semi solid.
- Take a little mustard oil and add it to the beaten curd. Keep it aside for about 30 minutes. With this special trick the flavour and the aroma of the raita will be enhanced.
- Next, take cucumber(kakdi). Cut it from the top. To ensure that it is not bitter, rub the two ends of cut kakri with each other.
- Pound the himalayan special herb Jakhiya into a paste.
- Next step, cut and grate the kakri and mix it with the raita.
- Then, in a tadka kadai, take a little bit of oil or ghee and heat it for 1-2 minutes.
- Put a few pieces of chillies and some salt in it.
- Then add some Jakhiya paste. Make sure fumes are not formed in the tadka.
- Keep the flame low so that the tadka doesn’t burn.
- Now pour the tadka over the raita. Mix well.
- Serve it with rice, biryani, etc. You can make this delicious raita once a week.
Cucumber (Kakdi) In Summers
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Cucumber is a summer - monsoon produce, it cools the body down, keeps acne, bloating and constipation at bay. Jakhiya is a wild Himalayan herb, it’s used in the cuisine to add a crunch and is celebrated for its many medicinal properties.
Cucumber has the fine distinction of being a vegetable that is allowed in fasts and jakhiya tadka goes well with aloo, Arbi, Suran, colocasia leaves.
Eating the right summer foods can make a significant difference and can help in passing through the summer season in a more refreshing way. Raita is a common accompaniment to most Indian dishes. It's served with a variety of foods, including Biryani, tikka, gravy dishes, and so on. Cucumber raita is one of the most healthful and refreshing summer dishes.
Make this special raita at home and let us know how it turns out by leaving a comment on our Facebook or Instagram pages.
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