Recipes
Mint Raita Recipe
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
MetricUS Imperial
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- cup ¾fresh mint leaves/pudina loosely measured
- leaves Few coriander optional
- tsp ½cumin /jeera
- ¼ to ½ tsp. sugar
- Salt + as needed
- 1 cup ¼thick curd or Greek yogurt
- ½ small green chili deseeded, optional
Ingredients
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- Wash mint and coriander leaves in lot of water and drain them.
- Dry roast cumin and cool it.
- Add cumin to a blender jar and powder.
- Add 1 tbsp. of yogurt, mint, coriander, sugar, salt and chili to the jar.
- Blend well and mix with the rest of the yogurt.
- If desired, you can add few chopped onions or cucumber pieces.
The taste of green chili may not go well for everyone, so you can skip if you don't like the smell or heat of raw chili if you are making it for biryani.
One tsp chopped onions can be used instead of green chili for biryani raita. Using both may make the dish pungent. Alternately you can soak onions for a while in water to reduce the pungency. Drain off and then chop.
one tbsp. chopped cucumber can also be added for biryani raita.
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