Mint raita or pudina raita is very refreshing and flavorful raita which is perfect those scorching Summer days. Lately I have been preparing and posting a of Raita recipes on the blog, you can check them here. I love to have Raita with whatever Rice dish I make, be it simple Chickpea Pilaf or Special Vegetable Biryani. This Mint raita was savoured with stuffed Parathaswhich is another great accomplishment to have along with Raitas.
Mint is a wonder herb for Summers, it keeps your body cool and aids in digestion. I have listed some more benefits of mint in my post for Paneer Pudina here. Yoghurt again has cooling properties, and this combining the two makes a very appetizing accomplishment to go with our otherwise hot and heavy meals.
I tend to make Raita with all the green leafy vegetables or herbs I get. Apart from the Spinach RaitaI have posted here, there are many others of them which I will be posting soon. One thing which I keep common in all of them is the special homemade Raita spice mix that I prepare at home, I have given the recipe of the mix below.
Also, I usually add chopped onion in all my Raitas, but that’s a personal choice since most of the people I know don’t like raw onion odor.
Prep Time: 2-3 minutes
Cooking Time: 2-3 minutes
Serves: 3-4 people
Cuisine:- North Indian, Punjabi
Spice Level: Mild
Recipe Level: Easy
Shelf Life: Up to 1-2 hours at room temperature, up to 2 hours in the Fridge
Serving Suggestion: With Spicy rice dishes like Biryani, Pilaf etc.
Nutritional Facts:- Cooling, Rich in iron, Vitamins and Pro-biotics.
What you need?
- 1 ½ cup thick Yogurt – preferably chilled
- ½ cup water
- ½ packed cup Mint leaves , washed thoroughly
- 1 medium sized onion , chopped very small
- 1 tbsp of grated ginger
- A few sprigs of fresh Coriander leaves, washed and chopped very small
- Salt to taste – about 1 tsp
For the Raita Spice Mix:
- ½ tsp Black Salt
- ½ tsp Black Pepper powder
- 1 tsp Cumin seeds
How to make?
- Blend Mint leaves in a blender with little water, keep aside.
- Whisk the Yogurt with water and make a smooth mixture. Throw in the onion and other stuff and mix together. Add chopped coriander, mix and transfer to a serving bowl.
- Heat a pan, and dry roast cumin seeds for half a minute or so. Transfer them on a wooden board and crush them with the help of a rolling pin. You could also do that in a mortar and pestle.
- Mix it with the black salt and black pepper
- Sprinkle this Spice mix on the Raita and serve immediately
Some Notes and variations:
- Adding Black Salt is optional, but it really enhances the flavor many fold. Trust me on this !
- Do not keep this Raita at Room temperature for long, since once the mint soaks the moisture, it will get soggy and heavy and wont taste that good. Have it all till its fresh and aromatic
- Its recommended to use chilled yogurt. If you prepare this raita and keep it in Fridge for chilling, the onion will start stinking in a short while. It won’t taste good, so prepare and serve it fresh
- Just for variation, you may grind coriander leaves along with the mint and mix everything as a paste. I sometimes use spinach leaves as well in the same fashion and add