Mint Raita (Pudina Raita with Roasted Cumin)
A cooling, pale green yogurt side with fresh mint, roasted cumin and a little green chilli. Serve it beside biryani, pulao or grilled meat to calm the heat.
Ingredients
Equipment: Small frying pan, mortar and pestle or spice grinder, mixing bowl, whisk or fork, small blender (optional)
Method
Toast the cumin seeds in a dry frying pan over medium-low heat for 1 to 2 minutes, shaking the pan, until they smell nutty and darken slightly. Tip them onto a plate to cool.
Crush the cooled cumin coarsely in a mortar or spice grinder. Set aside about a quarter for garnish.
Put the yogurt in a mixing bowl and whisk for a minute until smooth and creamy with no lumps. Stir in the cold water or milk to reach a thick pourable texture.
Finely chop about three-quarters of the mint. Blend or pound the rest with the green chilli and garlic (if using) and 1 tablespoon of the yogurt into a bright green paste.
Stir the chopped mint, mint paste, coriander, most of the crushed cumin, salt, black salt and lemon juice into the yogurt until evenly green.
Taste and adjust the salt and chilli. Chill for at least 15 minutes so the flavours settle, then top with the reserved cumin and a light sprinkle of chilli powder before serving.
Cooking tips
- Use thick, fresh yogurt. If it is watery, hang it in a clean muslin cloth for 20 minutes first.
- Add the mint just before chilling; if left for many hours the leaves darken and the raita turns dull.
- Blending the mint with a spoon of yogurt, rather than water, keeps the colour bright and the texture creamy.
- Whisk the yogurt on its own first; adding salt to lumpy yogurt makes it harder to smooth out.
Substitutions
- Use dried mint (1 tsp) if fresh is unavailable, but reduce the coriander and expect a milder colour.
- Swap black salt for a pinch more regular salt and a squeeze of lemon.
- Use coconut or soy yogurt for a dairy-free version.
- Replace green chilli with a pinch of black pepper for a milder raita.
Serve with
"Serve with chicken or beef biryani, pulao, seekh kabab or paratha. It also works as a cooling dip for chips or tikka."
Storage
Keep covered in the fridge for up to 2 days. The colour fades and the raita may release some water over time.
Reheating
Serve cold. Stir well before serving, and add a spoon of fresh yogurt if it has thinned. Do not heat.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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