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Cucumber Peanut Raita Recipe – Khanapoor

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Ingredients

Adjust Servings:
400 ml Yoghurt (Dahi)
3 medium sized Cucumbers (Kakdi)
1 big fistful Peanuts (Mungfali)
4 Green Chillies (Hari Mirch)
As per taste Chopped Coriander (Dhania) Leaves
As per taste Salt (Namak)
As per taste Sugar (Shakkar)

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Cucumber Peanut Raita Recipe – Khanapoor

Features:
  • Gluten Free
Cuisine:

A delicious crunchy raita which can be prepared and relished in a jiffy.

  • Serves 3
  • Easy

Ingredients

Directions

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Cucumber Peanut Raita is a delicious, easy to prepare dish.

Cucumber Peanut Raita is a healthy dish with the coolness of cucumber and the crunchiness of the roasted peanuts and the goodness of yoghurt.

This recipe was handed down from my maternal grandmother to my mother who in turn taught me this dish. It is one of my all time favourite raitas. I can have it as a meal itself. It has all my favourite ingredients like cucumber (kakdi), peanuts (mungfali) and yoghurt (dahi).

It is an overall healthy dish because of the healthy ingredients it consists of. Yoghurt (dahi) is the base of this dish. It is rich in calcium, trace minerals, vitamin B and protein. Yoghurt (dahi) contains probiotics which is very useful for digestion. Yoghurt (dahi) is very beneficial for weight management and helps in fighting osteosporosis. It also gives a boost to the immune system.

Cucumber (kakdi) helps in staying hydrated, are rich in potassium which helps in regulating blood pressure. It has anti oxidants and anti inflammatory properties. This helps in slowing the ageing process and protects from many neurological diseases. These anti inflammatory properties also help in reducing the risk of cancer.

Peanuts (mungfali) are rich in many things. They are rich in protein, vitamins, minerals and anti oxidants. It helps in reducing bad cholesterol (LDL) and increasing good cholesterol (HDL).

Now let us see how to prepare this Cucumber Peanut Raita.

Take a bowl of yoghurt (dahi), preferably fresh home made yoghurt (dahi).

Dahi - cucumber peanut raita - khanapoor

Finely chop the cucumbers (kakdi). The finer you chop, the better. Also use very fresh cucumbers (kakdi) to prepare this raita.

Kakdi - Cucumber Peanut Raita

Roast the peanuts (mungfali) and crush them coarsely.

Mungfali - Cucumber Peanut Raita - Khanapoor

Chop coriander leaves (dhania).

Dhania - Cucumber Peanut Raita - Khanapoor

Slit the green chillies (hari mirch).

Hari Mirch - Cucumber Peanut Raita - Khanapoor

Add salt (namak) and sugar (shakkar) as per taste. You can also add sugar substitutes in case you are diabetic or want to lose or maintain weight.

Shakkar aur namak - Cucumber Peanut Raita - Khanapoor

Mix all the ingredients and serve in a serving bowl. You may also serve it chilled.

Cucumber peanut raita - Khanapoor

Do try it out and let us know your thoughts. I am also sharing links of other recipes from this blog. Do try them out too and give us your genuine feedback. We really look forward to it.

Beetroot Potato Salad Recipe, Austrian Pumpkin Soup Recipe, Austrian Garlic Soup Recipe, Pineapple Coconut Mocktail Recipe, Watermelon Ginger Smoothie Recipe, Ash Gourd Juice Recipe, Moroccan Fava Beans Soup Recipe.

 

 

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Steps

1
Done

Step 1

Take 400 ml fresh home made yoghurt (dahi). You may also use store bought yoghurt (dahi) but fresh home made tastes best. Make sure it is not sour.

2
Done

Step 2

Take 3 fresh medium sized cucumbers (kakdi) and chop them as finely as possible.

3
Done

Step 3

Take a fistful of peanuts (mungfali) or as per taste and roast them and crush them coarsely. You may also use store bought roasted peanuts (mungfali).

4
Done

Step 4

Slit 3 green chillies (hari mirch) and chop the coriander (dhania) leaves. The amount of coriander (dhania) leaves is as per your taste.

5
Done

Step 5

Add salt (namak) and sugar (shakkar) as per taste.

6
Done

Step 6

Mix all the ingredients properly and relish this yummy Cucumber Peanut Raita as side dish or as a mini meal.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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