mint raita

Easy mint raita made with yogurt,spices &amp; mint leaves. Serve this as a side with biryani, pulao and kebabs.

Mint raita

mint leaves (/pudina (loosely measured), fresh)

coriander leaves (few (optional))

½ tsp cumin

tsp sugar

salt

¼ cup curd (or Greek yogurt, thick)

green chili (small (deseeded) (optional))

tbsp cucumber (chopped)

tbsp onions (chopped)

Wash mint and coriander leaves in lot of water and drain them.&nbsp;Dry roast cumin and cool it.&nbsp;Add cumin to a blender jar and powder.

Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the jar.&nbsp;Blend well and mix with the rest of the yogurt.

If desired you can add few chopped onions or cucumber pieces. (refer notes)&nbsp;Serve mint raita with any pulao, biryani, tehri or with kababs.

Table of Content Hide 1 Recipe Video 5 (1) In Maharashtra raita is called koshimbir.&hellip;

4 Types Koshimbiri - Marathi Recipe

For Beetroot Koshimbir

Curd

Red chili powder

Beetroot

Coriander leaves

Mustard seeds

Cumin seeds

Hing

Curry leaves

Slit Green chili

For Carrot Koshimbir

Carrot

For Tomato Koshimbir

Tomato

tsp Curd

tsp roasted Peanut powder

Dry red chilies

For Moong Dal Koshimbir

tbsp Moong dal

Cucumber

green chili

Lemon juice

2~3 tsp shredded fresh Coconut

This Mint Raita recipe is the perfect condiment for biryani, kebabs, and so much more. Make this restaurant-style raita in less than 10 minutes!

10-Minute Mint Raita (Restaurant-Style)

tsp cumin seeds

cilantro leaves (loosely packed (try not to use stems))

mint leaves (loosely packed (try not to use stems))

Serrano pepper (deseeded - See Note 1)

garlic clove

tsp sea salt

tbsp lemon juice (or to taste)

plain, whole milk yogurt

Optional - Heat a small skillet over medium heat. Add the cumin seeds and toast, stirring and shaking the skillet often, for 1-2 minutes. The seeds will deepen in color and become highly aromatic. Remove from heat and allow to cool slightly. Then use a mortar and pestle to grind to a powder. Set aside.

Add the cilantro leaves, mint leaves, Serrano, garlic clove, ground cumin, salt, lemon juice, and 3 tbsp water into a (preferably small) blender. Blend, scraping down the spice grinder/blender as needed, until it reaches a fine consistency. If needed, add another tablespoon or two of water to make it easier to blend. It should become a runny paste, with the leaves no longer visible.

In a small bowl, whisk the yogurt until smooth and no longer grainy. Stir in the crushed green paste. Taste and add salt to taste, cumin for earthiness, or lemon juice for tang. For a thinner, restaurant-like consistency, add 1/2-1 tbsp of water. See notes for storing suggestions.

Thank you Izzah for this excellent recipe - I was looking for a raita dipping sauce for some curry puffs (Thai green chicken) which were overly salty. 
Will be keeping it for future reference, and appreciate your additional information and tips.

My go to and its the best. Wondering how I can make a big batch and freeze so i can make raita quicker?

Such a wonderful accompaniment to many hot dishes. I skipped the cilantro, used a half a thai chili and it was great. Thanks Izzah!

I made about 6x the quantity, but 1 garlic clove sounded like enough .. even that was a bit sharp.  Also I used  2 thai peppers and it’s a bit much, next time I’ll use one.  It’s a good recipe as far as ratio of cilantro, mint, lemon but other ingredients seem out of proportion.  I used less salt and a bit less cumin.  Overall turned out nice.  I wonder if adding a little sugar may bring out flavours.

I made this for our chapli kebabs. I used whole milk yogurt from my local grocery store, and ended up having to add more water than the recipe suggested for this yogurt. But I really enjoyed the freshness and taste, wonderful flavor! Thank you for sharing!

I’ve made this a dozen time. I can’t imagine using any other recipe. The mint is a must. 

The amount of people who have asked for this recipie! I am so happy I can share it with them.. you have changed our lives! This is absolutely finger licking stuff! While being super duper easy!

https://content.jwplatform.com/videos/SnbO2zhX.mp4

The condiment of choice at Indian & Pakistani restaurants – Cilantro Mint Raita (or Dahi Pudina Chutney). This is a restaurant-style recipe that you can make with 7 simple ingredients in less than 10 minutes!

Cilantro Mint Raita

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Mint raita

4 Types Koshimbiri - Marathi Recipe

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Top 3 mint raita recipes from across the web

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Top Tags

Mint raita

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The most viewed mint raita recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine