Pahadi Raita — a refreshing flavorful cucumber raita from the northern hills of India, this is no ordinary raita! With heaps of fresh mint, mustard oil, garlic, and green chilies, this is truly the ultimate accompaniment to jazz up any meal and even works great as a dip with papdi or chips! I’ve added some extra grated beetroot, carrot, chopped onions, and tomatoes for some break in texture and it was so good! WATCH HOW TO MAKE PAHADI CUCUMBER YOGURT RAITA: Begin by grinding mustard seeds, salt, and a touch of red chili using a mortar and pestle. This is the traditional way that it is made in places like Uttarakhand and it really helps to bring out the flavors so don’t skip this! Now, we’ll add to our beautiful ground spices some fresh garlic, green chilies, coriander, and these vibrant mint leaves. Grind this into a coarse paste. To this, we’ll add creamy, beaten yogurt. Then comes the crunch and freshness: grated cucumber, carrot, finely chopped onions, tomatoes, and grated beetroot. Don’t forget that …