flavoful raita recipe made with fresh mint leaves and spices.
Course: side dish
Cuisine: north indian
Author: Dassana Amit
1cupfresh curd(dahi or yogurt) or 200 grams curd
½cupfresh mint leaves(pudina patta)
2 to 3teaspoonwaterfor grinding mint leaves (pudina patta)
¼teaspoonred chilli powder(lal mirch powder)
¼teaspoonroasted cumin powder(bhuna jeera powder)
salt as required
preparation to make mint raita
take 1 fresh cup curd in a mixing bowl. whisk till smooth. keep covered in the fridge till you make the mint leaves paste.
rinse 1/2 cup fresh mint leaves first in water. then place them in a small chutney grinder.
add 2 to 3 teaspoon water and grind to a fine or semi-fine paste.
making mint raita
add the mint paste along with its juices to the curd.
add the spice powders - 1/4 teaspoon red chilli powder, 1/4 teaspoon roasted cumin powder and 1/2 teaspoon chaat masala. also add salt as per taste.
mix everything very well.
serve mint raita with a tandoori or baked starter snack. garnish with a sprig of mint leaf while serving. you can also serve with veg pulao or veg biryani. you can also refrigerate the raita and serve later.
you can use almond yogurt or cashew yogurt instead of milk yogurt. spices can be adjusted as per your taste.