Mint Raita

Mint Raita – This refreshing yogurt-based dip made out of mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how you can make it in under 5-minutes. 

Indian meals could be incomplete without raita – a yogurt-based sauce that has been seasoned with spices and a few even combined with fruits and veggies. Most raitas come together in a short time and this raita recipe is not any different. It takes all of 5 minutes.

Mint leaves can go bad moderately quickly, so if you have got leftover mint leaves, it’s best to consider making this finger-licking coriander-mint chutney.

How you can make mint or pudina raita?

Mint combined with yogurt, cilantro, salt, green chili, and sugar together with roasted cumin (or roasted cumin powder) and black salt is all you must make pudina (mint) raita. Add all of the ingredients to a blender and grind it till it forms a high quality paste. Yes, it’s that easy. 

Unlike my other raita recipes where I exploit yogurt and the fruits or veggies in a 1:1 ratio, for this recipe, it’s 2:1. That’s for each one cup of yogurt, I exploit half a cup of mint leaves. 

1. Roast jeera seeds in a pan kept over medium heat. Turn off heat once they have evenly browned and turned fragrant. You possibly can skip this step and replace it with store-bought roasted cumin powder.
2. Grind the jeera seeds together with mint, cilantro, salt, black salt, sugar, green chili and a tablespoon of yogurt. Use this a dip for kababs. 
3. For the raita, add this mixture to a cup of whisked yogurt. Mix well. 
4. Refrigerate for an hour and garnish it with boondi and chaat masala before serving. 

What makes this recipe stand out?

• Using black salt – Black salt has an umami taste that just livens up this dish. 
• Using sugar – A tiny little bit of sugar complements the tanginess of the black salt rather well. 
• Using roasted jeera powder –  Those that use roasted cumin powder, swear by it. A tiny bit goes a great distance and boosts the flavour in any dish.

Variations

1. Add chili powder as an alternative of green chilies
2. Sprinkle chaat masala and boondi as a mix-in. 
3. Add in some finely chopped cucumber and onions for some variations.

Tricks to make pudina raita

1. Use fresh mint for best results.

How you can store mint raita?

• Mint raita stores well in a refrigerator for 3-4 days with no huge impact on the taste.

And for those who are on the lookout for more raita recipes, you’ll love this collection of raita recipes below, or click here to search out a listing of ten raita recipes – some classics, a number of recent, and a few with a twist. 

1. Cucumber raita recipe – This delicious mix made out of grated cucumber and yogurt is our favourite raita to pair with any Indian meal.    
2. Pineapple raita – Eat it as a dessert or pair it with biryanis – it tastes delicious either way.   
3. Onion raita – If you have got been craving some Indian raita to go along with your biryani, then this recipe is for you. Make it with ingredients that you have got at home and in lower than 5 minutes. It’s the right option to finish off a delicious Indian meal.   
4. Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is product of.  
5. Mango raita – In the event you love mangoes, then this mango raita recipe has your name written throughout it. Enjoy it as a dessert or as a side dish together with a spicy Indian meal.  

Savor them with biryanis and parathas resembling paneer paratha and aloo paratha. 

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Mint Raita Recipe

Mint Raita – This refreshing yogurt-based dip made out of mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how you can make it in under 5-minutes. 

Prevent your screen from going dark

• Roast jeera seeds in a pan kept over medium heat. Turn off heat once they have evenly browned and turned fragrant. [see note]

• Grind the jeera seeds together with mint, cilantro, salt, black salt, green chili, sugar and a tablespoon of yogurt. Use this a dip for kababs.

• For the raita, add this mixture to a cup of whisked yogurt. Mix well. 

• Refrigerate for an hour and garnish with chaat masala and boondi before serving. 

You possibly can substitute 1 teaspoon cumin seeds with 1/2 teaspoon store-bought roasted cumin powder. Will prevent the step of roasting and grinding the cumin seeds.

Variations

1. Add chili powder as an alternative of green chilies
2. Sprinkle chaat masala and boondi as a mix-in. 
3. Add in some finely chopped cucumber and onions for some variations.

Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you have got health issues, please work with a registered dietician or nutritionist.

Serving: 4tablespoonsCalories: 59kcalCarbohydrates: 5gProtein: 5gFat: 1gCholesterol: 2mgSodium: 420mgPotassium: 111mgSugar: 2gVitamin A: 305IUVitamin C: 2.7mgCalcium: 76mgIron: 0.8mg

Food plan : Nut-free, Vegetarian