The popular Indian raita varieties are Boondi raita, Kheera raita or cucumber raita , pineapple raita and anardhana daita or pomegranate raita. Mint raita or pudina raita is a common dish and served along with Kebabs biryanis and even papads. Rita is generally a soother in the midst of spicy and flavored foods. The best way to prepare raita is using hung curd or using very thick curd which is less sour.
The mint provides an aroma and flavor to the raita and works like a charm in shooting the palates. This is a must dish for serving any spicy food or kebabs.
Soothing and slightly tangy fresh curd is mixed with peppy farm fresh mint and slightly spiced up with cumin seeds.
One cup of fresh curd ( yogurt or dahi) which is approximate 200 gms
Half to ¾ cup of fresh mint leaves / pudina leaves
¼ teaspoon of roasted cumin seeds.
¼ teaspoon of red chili powder preferably Kashmiri chili
Enough water to make the pudina paste
Salt as per requirement
Half spoon of chaat masala
Few coriander leaves for garnish.
¼ to ½ tsp. sugar
Wash the mint / pudina leaves properly and drain them.
Meanwhile roast the cumin seeds in a pan with thick base.
Cool it and grind it in a mixer grinder or using mortar and pestle.
Grind the mint / pudina leaves using little water ( a teaspoon or 2 ) and make a fine paste
Whisk the fresh curd in a bowl
Now transfer the mint / pudina paste in to the bowl of curd. Mix it properly.
Now add the spices like roasted cumin seeds, Kashmiri chili and chaat masala and salt
Mix everything properly to form a uniform mixture.
You can garnish with coriander leaves
You can add ¼ to ½ tsp. sugar to give a more soothing taste. You can ignore the red chili powder of you do not like the taste of the same You can add green chili instead of red chili or can add both in proportion if you really like a hot mint chutney / raita.
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