Raita, a yogurt based dish is a popular Indian condiment usually served with biryanis, kababs etc in the restaurants. Because of its cooling effects it acts a great accompaniment to strong and spicy flavors.
There can be countless varieties of raita, you can make raita of almost any veggie or fruit you think would taste good with yogurt and spices. If made thick enough it acts as a dip for fresh veggies or crackers and can also be used as sandwich spread.
Raita is a great and healthy way to include yogurt in your daily meal and take advantage of the good bacteria in it.
This is the recipe for mint raita that has double cooling effect, good for digestion and full of flavors!
- Yogurt - 2 cups (well beaten)
- Fresh mint leaves- 2 tbsp
- Green chili- 1
- Salt - to taste
- Red chili powder- to taste
- Roasted cumin powder- 1/4 tsp
- Rock salt (kala namak) - 1/4 tsp
- Make a paste of mint leaves, green chili in blender
- Add this paste to the beaten yogurt and mix well
- Add Rock salt (kala namak), chili powder and roasted cumin powder
- Adjust salt to taste
- Adjust the thickness with some water to your desired consistency
Note- To make roasted cumin powder- heat a griddle add some cumin seeds (about 1 tbsp) keep stirring till they are brown(roasted), grind them and use the powder.