Mint Raita
Yogurt seasoned with fresh mint paste, roasted cumin, and green chili.
For 2 servings
2 steps.
- 1
Step 1
- a.Wash the mint leaves and cilantro thoroughly
- b.Place the herbs and green chili into a small blender or mortar
- c.Pulse until the mixture reaches a smooth, uniform consistency
TIPAdd a teaspoon of water if the herbs are difficult to blend, but keep it thick. - 2
Step 2
- a.Whisk the low-fat yogurt in a bowl until creamy and lump-free
- b.Fold in the prepared mint paste and roasted cumin powder
- c.Season with salt and stir gently until well incorporated
TIPWhisking the yogurt separately ensures a silky texture before adding the solids.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, thick, full-fat yogurt for the creamiest texture. If using homemade curd, hang it in a muslin cloth for 15-20 minutes to drain excess whey.
- 2For the best flavor, always use freshly roasted and ground cumin powder. The aroma is far superior to store-bought powder.
- 3Avoid over-blending the mint leaves, as this can cause them to release bitter compounds. Blend just until a smooth paste is formed.
- 4Always chill the raita before serving. A well-chilled raita enhances the cooling effect and overall taste.
- 5If your raita is too thick, add a tablespoon of milk or water to achieve your desired consistency. If it's too thin, you can add a tablespoon of thick yogurt.
- 6For a bit of crunch, add finely chopped onions or a handful of boondi (soaked and squeezed) just before serving.
Adapt it for your goals.
With Boondi
For Boondi Mint Raita, soak 1/4 cup of plain boondi in warm water for 5 minutes. Gently squeeze out the excess water and add it to the prepared raita just before serving.
With CucumberWith Cucumber
Add 1/4 cup of finely grated or chopped cucumber. Make sure to squeeze out all the excess water from the cucumber to prevent the raita from becoming watery.
With OnionWith Onion
For a pungent crunch, add 2-3 tablespoons of finely chopped red onion. Add it just before serving to maintain its crispness.
Vegan VersionVegan Version
To make this raita vegan, substitute the dairy curd with a thick, unsweetened plant-based yogurt such as coconut, cashew, or almond yogurt.
Why this is on our healthy list.
Promotes Healthy Digestion
Yogurt is a natural probiotic that supports a healthy gut microbiome. Mint is also known to soothe the stomach and aid digestion, making this raita an excellent accompaniment to heavy or spicy meals.
Natural Body Coolant
Mint contains menthol, which has natural cooling properties that help lower body temperature. This makes it a perfect side dish to balance the heat of Indian curries and biryanis, especially in warm weather.
Rich in Antioxidants
Both mint and coriander leaves are excellent sources of antioxidants. These compounds help combat oxidative stress by neutralizing harmful free radicals in the body, contributing to overall health and well-being.
Boosts Immunity
The combination of yogurt (probiotics, vitamin D) and fresh herbs provides essential vitamins and minerals that can help strengthen the body's immune system and defend against infections.
Frequently asked questions
Yes, Mint Raita is very healthy. It's rich in probiotics from yogurt, which supports gut health. Mint and coriander are packed with antioxidants and have natural cooling properties. It's also low in calories, making it a great addition to a balanced meal.