Raitha is nothing but a salad which is used as a side dish with rice , rotis, chapathis or bread. With the
following recipe we can prepare four cups of raitha.
Cucumber 1, fresh curd1 cup, pepper1 table spoon, cumin seeds 1/2 tea spoon, grated coconut 2 table spoon,
salt to taste,coriander leaves chopped 1 table spoon, mustard seeds 1/2 tea spoon, edible oil 1 table spoon,
a pinch of asafoetida.
Method of Preparation;
At first dry roast the cumin seeds. Now grind coconut, pepper and cumin to a fine paste. Cut the cucumber
into small pieces along with its skin, as its skin is rich in folic acid, take it in a bowl and add fresh curd and pepper
cumin paste. Add salt to taste and mix it well.
Next step is to prepare a seasoning which adds flavor to the raitha.To prepare seasoning heat edible oil and
add the mustard seeds to the oil, when mustard seeds pops out add a pinch of asafoetida and pour it into the salad
on the top.At last spread the coriander leaves on the top of the salad for garnishing.So the salad is ready. Goes well
with rotis, chapathis, bread and rice.
Salads have a high nutritional value as they contain vegetables or cereals which are neither baked nor fried.
This is a seasonable recipe and best suits in summer seasons as it contains cucumber and curd which are cooling
agents. Cucumber is rich in potassium and folic acid and also helps in eliminating the uric acid from our body. Fresh
curd has the ability to stimulate the immune system. Cumin seeds which are rich in iron are used to treat diarrhea,
morning sickness and many more digestive disorders .Pepper is a good analgesic and used in the treatment of cold ,
loss of appetite. Asafoetida when mixed with curd and consumed acts as an effective medicine for indigestion.
Coriander leaves not only provides leafy look to the salad but also contains vitamin C and once again a good
digesting agent. All the ingredients which are used in the salad are considered as good deacidifying agents and
detoxifying agents.So this recipe is tasty as well as healthy.