indianEasyvegetariangluten freenut freesoy free

Mint Raita

Name: Mint Raita
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup yogurt (plain, chilled); 0.5 cup mint leaves (packed, finely chopped); 1 pcs cucumber (small, peeled and finely grated); 1 pcs green chili (finely chopped); 0.5 tsp cumin powder; 1 pinch black pepper; 0.25 tsp salt; 2 tbsp water (to loosen if needed)

RATING

4.5/5(98)

TASTE SCORE

8/10

Cool, creamy yogurt mixed with fresh mint, cucumber, and gentle spices makes this raita a simple side that balances spicy meals beautifully. It comes together fast and tastes freshest when lightly chilled.

PREP

10m

COOK

SERVES

1 KATORI

92 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cupyogurt · plain, chilled½ cupmint leaves · packed, finely chopped1 pcscucumber · small, peeled and finely grated1 pcsgreen chili · finely chopped½ tspcumin powder1 pinchblack pepper¼ tspsalt2 tbspwater · to loosen if needed

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein7g · 30%

Carbs12g · 52%

Fat2g · 20%

Fiber1g

Sugar10g

Saturated fat1g

Cholesterol7mg

Sodium234mg

Potassium424mg

Phosphorus199mg

How we calculate →

METHOD · 5 STEPS

prep · ~4 min
Prepare the mint and cucumber.
1.Finely chop the mint leaves.
2.Peel and finely grate the cucumber.
3.Finely chop the green chili.
mix · ~2 min
Whisk the yogurt until smooth.
Add the yogurt to a bowl and whisk until smooth and creamy. Stir in the water only if you want a slightly looser raita.
mix · ~2 min
Mix in the remaining ingredients.
Add the mint leaves, cucumber, green chili, cumin powder, black pepper, and salt. Mix well until everything is evenly combined.
rest · ~5 min
Chill the raita for a few minutes.
Let the raita rest in the fridge for 5 minutes before serving so the mint flavor settles into the yogurt.
serve
Serve chilled.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the grated cucumber lightly before mixing so the raita stays creamy instead of turning watery.
2
Whisk the yogurt until completely smooth before adding vegetables, or the mint and cucumber can clump unevenly.
3
Add the water a spoon at a time; cucumber releases moisture as it sits, so the raita thins naturally.
4
Chill for at least 5 minutes after mixing so the mint, chili, and cumin mellow into the yogurt.
5
If using a very sharp green chili, start with half and adjust after chilling because the heat blooms as it rests.
6
Serve this raita cold and stir once just before serving, especially if it has been sitting in the fridge.

RECIPE VARIATIONS