- Mint Raita
- Raita is served to cool the effect of hot curries. There are many variations to this dish, cucumber and mint raita being
the most common.
- Serves 6:
Preparation time: 10 minutes
- Ingredients:
- Yoghurt – 500 gm
- Water – 100 ml
- Salt –1 teaspoon or to taste.
- Red chilli powder – 1/2 teaspoon (Optional)
- Sugar – 1 teaspoon
- Crushed cumin seeds, roasted – 1 teaspoon
- Mint paste – 2 tablespoon
- Method:
- Place the yoghurt in a large bowl and whisk gently. Add water to it and whisk again to remove all lumps. Carry on
whisking until you are left with a thin yoghurt mixture.
- Add salt, chilli powder, sugar, cumin seeds and mix well. Then add the mint paste and mix gently.
- Keep in the refrigerator for half an hour and serve chilled with any hot curry or simply on its own.
- Variation:
Add grapes, walnuts and banana slices to the yoghurt mixture and fold gently before the bananas turn brown. Add
sugar, salt and ground cumin and mix together.
- Tips:
Serve Raita chilled! Just before serving, sprinkle cumin seeds, chilli powder or paprika for taste!
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