Mint Raita Recipe – Cool, Refreshing & Easy Yogurt Dip
Mint raita recipe is a refreshing and delicious yoghurt dip that is usually served with pulao, biryani, snacks, and even simple roti. It is made with fresh mint leaves, yoghurt, and spices. Super easy yet simple to make, coming together within 10 Minutes! Learn, with the step-by-step photos below, how to make a delicious pudina raita at home.
Table Of Contents
About Mint Raita
This flavorful raita, also called pudina raita or mint yoghurt dip. However, there are many variations to prepare this. I made it by making a smooth paste of mint leaves with 1 tbsp of water, then adding curd with other spices. But for a more authentic flavour, chopped mint leaves can be directly added to the yoghurt and spices. Sometimes coriander leaves are added for a tangy flavour.
Mint raita is basically served with paneer tikka, biryani, and Indian snacks like tikki. I’m not a big fan of this pudina raita before I tried that. As the mint is known for its cooling properties, that’s an extra benefit of eating it. Adding cumin powder helps in digestion, and curd also provides much nutrition.
In the summer, raita is a great condiment to complete everyday meals. No matter what, the raita varieties are aloo raita, kheera raita, boondi raita, and many more. All are good options to add extra nutrition to the diet.
Ingredients
Mint leaves- Roughly take half a cup of fresh mint leaves. If you want some tang, add coriander leaves too.
Yoghurt– One cup of fresh, chilled yoghurt is best. Make sure the curd is not sour.
Spices- I use roasted cumin powder and red chilli powder.
Salt- Black salt is good to use to enhance the flavour.
How to make mint raita recipe
1. Rinse 1/2 cup of fresh mint leaves without stems in the clean water. Then add them to a small jar with 1 tablespoon of water.
2. Blend to make a smooth paste of it.
3. Take one cup of chilled yoghurt in a mixing bowl.
4. Whisk it with a spoon or churner to make a smooth texture.
5. Now, pour mint paste, 1 tsp of black salt, 1/2 tsp of cumin powder, and 1/4 tsp of red chilli powder.
6. Mix all the ingredients well with a spoon or a whisk. The mint raita is ready to serve.
Serve it fresh and chilled with chole pulao, vegetable pulao, or tomato rice for a complete meal for lunch. You can serve it with a simple roti, poori, and stuffed parathas.
Tips
- Use mint leaves without stems to avoid bitterness in the raita.
- Fresh and non-sour curd is best used for flavorful raita.
- If you use normal curd, chill it in the refrigerator till you make a mint paste.
- Whisk the yoghurt well for a smooth and creamy texture.
- Avoid adding too much mint, as it can become overpowering.
FAQs
1. Can I make mint raita in advance?
Yes, you can prepare it a few hours in advance and keep it in the refrigerator.
2. What can I serve with this pudina raita?
It pairs well with all spicy meals,, but especially served with biryani, pulao, paratha, and tikkis.
3. Can I use dried mint instead of fresh?
No, fresh mint is recommended for the best taste, but dried can be used if needed.
4. Is mint raita healthy?
Yes, it is light, refreshing, and easy to digest.
5. How to make mint raita thicker?
Use thick yoghurt and avoid adding excess water.
6. How to make pudina raita in a thin consistency?
Adjust the consistency by adding some milk and water.
Mint Raita Recipe – Cool, Refreshing & Easy Yogurt Dip
Ingredients
- 1 cup chilled yogurt
- ½ cup mint leaves
- 1 tbsp water
- ½ tsp coriander powder
- ¼ tsp red chili powder
- 1 tsp black salt
Instructions
- Add mint leaves to a blender with some water.
- Blend to make a paste.
- Add one cup of yogurt to a mixing bowl and whisk until smooth.
- When it gets smooth, add mint paste, coriander powder, red chili powder, and black salt.
- Mix all the ingredients well and the raita is ready.
- Serve it with roti or pulao.
Notes
- Use mint leaves without stems to avoid bitterness in the raita.
- Fresh and non-sour curd is best used for flavorful raita.
- If you use normal curd, chill it in the refrigerator till you make a mint paste.
- Whisk the yoghurt well for a smooth and creamy texture.
- Avoid adding too much mint, as it can become overpowering.
