Raithas have always been a part of my daily life and cucumber will always be the main ingredient in it. I love curd. Its natural digestive properties, good taste and texture makes me eat curd at-least two to three times a day. There are numerous recipes for a good raitha. My favorites have been potato raitha, cucumber mint raitha and cucumber dill raitha.
Another favorite way of mine, to indulge into curd is through a spiced buttermilk (Thambuli). No recipe can surpass the earthy taste of buttermilk that has been spiced with fresh herbs, coconut and cumin seeds. Raithas and Buttermilk are a favorite part of my meal.
Plain curd (Yoghurt) is truly refreshing and one can relish its ethereal taste when it is eaten with plain rice. When I’m in no mood for a grand spicy meal or when I’m feeling sick, I just mix curd with plain white rice and savor every mouthful of it.
Dill leaves (called as sabsige soppu in Kannada), on the other hand is a surprise for me. In my house we use dill leaves for almost most of our cooking. If added to a vegetable upma you can get the best out of it. Also, you can make it as an ingredient in akki rotti as well.
Dill is so very earthy and fresh tasting that it is sometimes the most preferred ingredient than the coriander leaves!
Cucumber dill raitha is one my favorites and it could be served with biriyani, pulav or with just plain white rice. Sometimes, I temper this raitha with mustard and curry leaves as well. Although its an option to add mustard and curry leaves, the tempering can enhance the flavors coming from this raitha.
Cucumber-Dill Raitha is a simple combination of cucumber and dill leaves with additional flavoring. This can be an accompaniment with Biriyani, Pulav, White rice or Jeera Rice.
- Cucumber - 1 cup (Finely Chopped)
- Dill Leaves (Sabsige Soppu) - 1/2 cup (Finely Chopped)
- Yoghurt - 1.5 cups (thick curd)
- Table Salt - 1/2 tsp
- Black Pepper Powder - 1/2 tsp