Easy mint raita made with yogurt,spices & mint leaves. Serve this as a side with biryani, pulao and kebabs.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 1 minutes
- Total time: 6 minutes
- Yield: 2
- Category: Main Course
- Cuisine: Indian
Ingredients
- ¾ cup mint leaves (/pudina (loosely measured), fresh)
- ¼ cup coriander leaves ((optional))
- ½ teaspoon cumin (/ jeera)
- ¼ to ½ teaspoon sugar
- ¼ teaspoon salt
- 1¼ cup curd (or Greek yogurt, thick)
- 1 to 2 green chili (small (deseeded) (optional))
- 1 teaspoon lemon juice (or ½ teaspoon chaat masala (optional))
- 1 to 2 tablespoon cucumber (chopped)
- 1 to 2 tablespoon onions (chopped)
Method
How to Make Mint Raita
- Wash mint and coriander leaves in lot of water and drain them. Dry roast cumin until aromatic and deep golden. Cool and make a fine powder in a grinder.
- Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the same grinder jar. Grind to a smooth puree.
- Whisk the rest of the yogurt until smooth. Then stir in the mint puree. Taste test and add more salt if needed. If you want you can also add lemon juice or chaat masala.
- To serve with biryani or other rice dishes, I prefer to stir in chopped onions and cucumber.
- Serve mint raita with any pulao, biryani, tehri or with kababs.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.