Mint raita is a simple, creamy and refreshing raita recipe prepared with fresh mint leaves, curd and spices. Fresh mint leaves gives a refreshing flavor and aroma to the mint raita.
Raita is curd/yogurt based dip or sauce usually served as a side dish with any Indian meal, especially pulav and biryani. It helps to reduce the heat of the spicy dish. Raita can be prepared with any vegetables and greens with thick curd as a base. It is spiced up by adding red chilli powder, jeera powder, chat masala and salt.
Mint leaves/pudhina is refreshing and provides you many health benefits. They can be used raw or can be cooked too. Mint leaves helps in digestion, treats headache, aids in weight loss, improves skin condition etc. Mint leaves can be included in your daily diet to get the best of its health benefits. You can try preparing mint pulav, mint chutney and pudhina chutney which are easy and healthy too.
Preparing mint raita at home is really very easy and can be done within few minutes. Grind mint leaves and add it to fresh curd. Spice it up with red chilli powder, jeera powder and chat masala powder. You can add little sugar in the raita too. Vegetables like cucumbers, onions or carrots too can be added in the raita if you wish.
Mint/pudhina raita goes well with paneer tikka, onion paratha, aloo paratha, vegetable biryani, veg pulav, chicken dum biryani, Hyderabadi mutton biryani, hariyali chicken kababs, Tangri kabab, fried chicken kabab etc.
1 ½ cups thick curd/yogurt
1 cup fresh mint/pudhina leaves, loosely packed
½ tsp red chilli powder
¼ tsp cumin/jeera powder
½ tsp chat masala powder
½ tsp sugar (opt)
2 tbsp chopped onions
- Rinse fresh mint leaves in water for few times. You can include tender stems along with the leaves. Drain the water completely and keep aside.
- In a bowl, add fresh curd and whisk it well till smooth and creamy. Do not over beat the curd which makes it watery.
- In a mixer jar, add rinsed mint leaves along with a tablespoon of thick curd and grind it to smooth paste. Do not add water and grind the mint leaves as it becomes watery.
- Mint leaves can be finely chopped too instead of grinding it to paste. You can also add few springs of coriander leaves if you like the flavor.
- Add the ground mint paste to the whisked curd. Mix gently and add spice powders like red chili powder, jeera powder, chat masala, sugar and black salt. Regular salt can be used too.
- Mix everything well. Check for salt and other spices, add if required. If the mint raita is too thick, add few teaspoons of water to dilute it.
- Mint raita can be refrigerated too before serving if you like it to be chilled. Add chopped onions to the mint raita and mix well. You can also add chopped cucumbers, grated carrots and chopped coriander leaves too if you like.
- Serve healthy Mint raita with any meal.
- Use fresh mint leaves to prepare raita.
- Do not use curd which is too sour, as the mint raita does not taste good.
- Whisk the curd gently to a smooth and creamy texture.
- You can also use green chilli in the raita instead of red chilli powder. Grind green chillies along with mint and curd to paste. use only one green chilli, else the mint raita may be too hot.
- While grinding mint leaves, add little curd to make a paste.
- Add spices more or less to suit your taste.
- Regular salt can be used along with black salt too.
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