Mint Raita

January 10, 2021

Mint Raita - kvalifood.com

A cool, green raita where the mint is blended into the yogurt rather than just stirred in. The result is a vibrant, intensely minty condiment that pairs with biryani, kebabs, tandoori dishes, and parathas.

Makes ca. 1 cup

Ingredients

240 g thick plain yogurt, full-fat
15 g fresh mint leaves, loosely packed
2 tbsp fresh cilantro leaves (optional)
1 green chili, deseeded (or 1/4 tsp Kashmiri chili powder)
1/2 tsp roasted cumin powder
1/4 tsp salt, to taste

Directions

Rinse the mint leaves (and cilantro if using). Shake off excess water.

Add the mint, cilantro, green chili, and 2 tbsp of the yogurt to a small blender. Blend to a smooth paste. Use yogurt rather than water to keep the raita from thinning out.

Whisk the remaining yogurt in a bowl until smooth.

Add the mint paste and stir to combine evenly.

Add the roasted cumin powder and salt. Mix well.

Taste and adjust salt. Serve immediately or refrigerate until needed.

Notes

Use thick, full-fat yogurt. If thin, strain through cheesecloth 15-30 minutes first. Greek yogurt works as a substitute.
1/2 cup mint is a good middle ground. Use up to 1 cup for a more intense version.
To make your own roasted cumin: dry-toast whole cumin seeds 2-3 minutes until fragrant and slightly darkened, then grind.
Fresh green chili gives sharp, bright heat. Kashmiri chili powder gives mild warmth and a red tint.
A pinch of chaat masala or black salt (kala namak) adds tangy, savory depth.
Best fresh. Keeps refrigerated up to a day.