Mint Yogurt Raita
A refreshing and cool Indian side dish made with creamy yogurt, fresh mint leaves, and subtle spices. Perfect to complement spicy meals and add a burst of freshness.
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Ingredients
- 2 cupsplain yogurt
preferably full-fat or Greek yogurt for creaminess
- 15 gramsfresh mint leaves
finely chopped
- 1 teaspooncumin seeds
lightly roasted and ground
- 1 smallgreen chili
finely chopped, optional for mild heat
- 15 gramsfresh coriander leaves
finely chopped
- 0 ½ teaspoonsalt
adjust to taste
- 0 ¼ teaspoonblack pepper
freshly ground
- 1 teaspoonlemon juice
freshly squeezed
Instructions
In a mixing bowl, whisk the plain yogurt until smooth and creamy.
Lightly roast the cumin seeds in a dry pan over medium heat until fragrant, about 1-2 minutes. Let them cool, then grind to a fine powder using a mortar and pestle or spice grinder.
Add the finely chopped fresh mint leaves, coriander leaves, green chili (if using), ground cumin, salt, and black pepper to the yogurt. Mix well to combine all ingredients evenly.
Stir in the freshly squeezed lemon juice. Taste and adjust salt or chili according to your preference.
Refrigerate the raita for at least 15 minutes before serving to allow the flavors to meld together.
Serve chilled as a cooling accompaniment to spicy Indian dishes like biryani, kebabs, or curries.
