Delicious Kumaoni Raita Recipe/Kumaoni Kheere Ka Raita: Raita is an essential and integral part of Indian food. Whether it is a wedding or a festival, making raita is considered essential in a public program with the possibility of more people coming. Raita is also consumed regularly in many homes, especially in summers. The popularity of raita and its compulsion in group meals is actually due to the general rules of Indian cuisine.

Raita is a curd-based Indian dish that is also very much liked in. The curd is churned and food ingredients like onion, cucumber, tomato, or gram flour boondi or pineapple are mixed in to make raita. Apart from all this, roasted cumin, asafoetida, and sometimes mint is also added to it. It serves a side dish with roti, rice, or other dishes like Chole Poori.

Although raita is usually made in every house on the mountain, the thing about Kumaoni raita is unique. Kumaoni Raita is equally liked in Garhwal-Kumaon due to its special taste. In Garhwal, it is called ‘Railu’. Let us also know about this raita of Kumaoni. And know how it is made.

Preparation time- 5 min

Cooking time- 5 min.

Cuisine- raita

Serve- 2 person

  • Curd – one cup
  • Pahari Kakadi (Cucumber) – 1
  • Green chili – 2-3
  • Mustard seeds – one spoons
  • Roasted jeera powder
  • Jeera ½ tspn
  • Salt to taste
  • Dhaniya patti 2 tbspn
  • Ginger 1 tspn
  • Garlic cloves 2-3 (optional)
  • Some mint leaves


Beat the curd well and keep it in a vessel.

Peel the kakadi or kheer or cucumber and grate them.

If hill kakari is not available, then indigenous kheera of the plain area can also be used.

Squeeze the grated kakadi lightly and remove the excess water and mix it in the whipped curd.

And now to make Kumaoni Raita, take grinder or any stone vessels sil-batta or khal – batta  add 1 tspn rai ½ tspn jeera, 2-3 green chilli 2-3 garlic cloves, dahniya patti mint leaves and ginger. Grind coarsely.

Mix all these ingredients well in curd and add roasted jeera powder mix well.

keep the vessel in the fridge for about half an hour.

If it is winter, then it can be kept outside also. When you want to serve raita, add salt to it.

Enjoy this different type of raita.

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