1teaspoonchopped mint leavesor 5 to 6 small to medium mint leaves, chopped (you can also use coriander leaves instead of mint leaves)
Instructions
Heat a pan. Keep the flame on low and then add 1 teaspoon cumin seeds.
Stir and roast the cumin seeds, till they become aromatic and crisp. You can brown them lightly but do not over do.
Then take the roasted cumin seeds in a mortar.
With a pestle crush the cumin to a coarse powder.
In a small bowl take 1 cup chilled fresh curd or yogurt. With a wired whisk, whip till smooth.
Now add the crushed cumin seeds powder to the beaten yogurt.
Next add 1/4 teaspoon red chilli powder, 1/4 teaspoon black salt and 1 teaspoon chopped mint leaves. Also add regular salt as per taste. If you do not have black salt, then skip it.
Mix well.
Serve jeera raita as an accompaniment with any indian meal or as a dip with snack or starters. You can also chill the raita and then serve later.
Notes
- recipe can be doubled or tripled. - red chili powder can be added more as per your taste requirements. - instead of curd, cashew or almond yogurt can be used.