Raita Recipe: Easy 5-Minute Mint and Coriander Raita
This easy raita recipe takes five minutes: toasted cumin is ground and blended with fresh coriander, mint, green chilli, garlic, lemon juice and natural yoghurt into a fine, cooling sauce. Serve it with curry, biryani or grilled kebabs. Use ground cumin instead of toasting and it's ready in two minutes.
Equipment
- Food processor
- Chef's knife
- Chopping board
- Digital scales
- Measuring spoons
- Frying pan
Ingredients
- 1/2 tsp cumin seeds toasted or 1/2 tsp ground cumin powder
- Handful 1/2 cup coriander leaves
- Half a handful 1/4 cup mint leaves
- 1 x green chilli deseeded (leave this out if you don't want any spice/heat)
- 1 x garlic clove
- 1 light pinch salt
- 1/2 tbsp lemon juice
- 200 g / 1 cup yoghurt
Instructions
- Heat a small dry frying pan over a high heat.
- Add the cumin seeds to the pan and toast them, stirring and shaking the pan often, for 1-2 minutes, until fragrant and a few wisps of smoke come off the pan. The seeds will deepen in colour.
- Remove the pan from the heat and allow the toasted cumin seeds to cool slightly.
- Transfer the toasted cumin seeds to a blender, spice grinder, food processor, or mortar and pestle, then grind them into a coarse powder.
- Then add the coriander leaves, mint leaves, chilli, garlic clove, salt, lemon juice and yoghurt.
- Blend the mixture, scraping down the sides of the blender as needed, until it reaches a fine consistency. The result should be a runny sauce.
- Taste the raita and adjust the seasoning, adding salt or more lemon juice if desired.
Nutrition
Serving: 1servingCalories: 15.4kcalCarbohydrates: 1.6gProtein: 0.9gFat: 0.7gSaturated Fat: 0.4gCholesterol: 2.6mgSodium: 24.2mgPotassium: 56.1mgFiber: 0.1gSugar: 1.2g
Tried this recipe?Let us know how it was!