Pahari Raita(Cucumber Raita/Tzatziki sauce/Tahini)

Pahari Raita as we call it in kumaon, Tzatziki sauce made of Greek yogurt/cheese or Americanised Tahini are just variants of same thing. The beauty of the sauce is its tanginess.
   In kumaon we serve it with Aaloo Gutuk( Dry Aaloo Bhaji),Singals,Bhange ke Chutney.
   In Arabic countries and in American States, it is more likely to be used as a dip. Also to mention kumaonies doesn't add garlic to the dishes in most authentic form.
Mustard is used to give a zingy flavour in raita.

 Ingredients

1. Cucumber
2. Hung Curd/ Yogurt 1/2 kg
3. Rai(Mustard Powder) or Mustard sauce-1/2 teaSpoon
4. 1 Green Chilly
5. Dhaniya(Coriander/Parsley/Cilantro)
6. Salt
7. Haldi(Turmeric powder)

Preparation

Take Cucumber and Grate it. Remove water from grated cucumber for thickness in Raita. Make a paste of chilly and fresh Parsley. Take hung curd in a bowl, add mustard powder or mustard sauce (which is easily available now a days) and Chilly and Parsley paste. Add a pinch of Turmeric powder and mix. Add salt to taste. Add grated cucumber and mix. Leave it in Refrigerator for 1/2 hr. Garnish it with fresh parsley and serve.

Variant

Tzatziki sauce contains garlic paste,olive oil and vinegar for its zingy flavour while American Tahini contains lemon juice for tangy taste.