Mint Raita

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Mint Raita – This refreshing yogurt-based dip made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes. 

An overhead shot of mint (pudina) raita garnished with boondi and mint leaves
Mint Raita Recipe

Indian meals would be incomplete without raita – a yogurt-based sauce that has been seasoned with spices and some even combined with fruits and veggies. Most raitas come together very quickly and this raita recipe is no different. It takes all of 5 minutes.

Mint leaves can go bad rather quickly, so if you have leftover mint leaves, you should consider making this finger-licking coriander-mint chutney.

How to make mint or pudina raita?

Mint combined with yogurt, cilantro, salt, green chili, and sugar along with roasted cumin (or roasted cumin powder) and black salt is all you need to make pudina (mint) raita. Add all the ingredients to a blender and grind it till it forms a fine paste. Yes, it is that easy. 

Unlike my other raita recipes where I use yogurt and the fruits or veggies in a 1:1 ratio, for this recipe, it is 2:1. That is for every one cup of yogurt, I use half a cup of mint leaves. 

  1. Roast jeera seeds in a pan kept over medium heat. Turn off heat when they have evenly browned and turned aromatic. You can skip this step and replace it with store-bought roasted cumin powder.
  2. Grind the jeera seeds along with mint, cilantro, salt, black salt, sugar, green chili and a tablespoon of yogurt. Use this a dip for kababs. 
  3. For the raita, add this mixture to a cup of whisked yogurt. Mix well. 
  4. Refrigerate for an hour and garnish it with boondi and chaat masala before serving. 

What makes this recipe stand out?

  • Using black salt – Black salt has an umami taste that just livens up this dish. 
  • Using sugar – A tiny bit of sugar complements the tanginess of the black salt really well. 
  • Using roasted jeera powder –  Those who use roasted cumin powder, swear by it. A tiny bit goes a long way and boosts the flavor in any dish.

Variations

  1. Add chili powder instead of green chilies
  2. Sprinkle chaat masala and boondi as a mix-in. 
  3. Add in some finely chopped cucumber and onions for some variations.

Tips to make pudina raita

  1. Use fresh mint for best results.

How to store mint raita?

  • Mint raita stores well in a refrigerator for 3-4 days without a huge impact on the taste.

And if you are looking for more raita recipes, you’ll love this collection of raita recipes below, or click here to find a list of ten raita recipes – some classics, a few new, and some with a twist. 

  1. Cucumber raita recipe – This delicious mix made from grated cucumber and yogurt is our favorite raita to pair with any Indian meal.    
  2. Pineapple raita – Eat it as a dessert or pair it with biryanis – it tastes delicious either way.   
  3. Onion raita – If you have been craving some Indian raita to go with your biryani, then this recipe is for you. Make it with ingredients that you have at home and in less than 5 minutes. It is the perfect way to finish off a delicious Indian meal.   
  4. Boondi raita – crispy chickpea flour balls soaked in spice-infused creamy yogurt, that’s what this delicious boondi raita is made of.  
  5. Mango raita – If you love mangoes, then this mango raita recipe has your name written all over it. Enjoy it as a dessert or as a side dish along with a spicy Indian meal.  

Savor them with biryanis and parathas such as paneer paratha and aloo paratha



Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -  
An overhead shot of mint (pudina) raita garnished with boondi and mint leaves

Mint Raita Recipe

5 from 3 votes
Mint Raita – This refreshing yogurt-based dip made from mint is a worthy accompaniment to delicious biryanis, parathas, and other grilled Indian foods. Learn how to make it in under 5-minutes. 
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Diet : Nut-free, Vegetarian
Course : Accompaniment
Method: Blender
Cuisine : Indian

Ingredients
 
 

  • 1 cup thick yogurt
  • ½ cup mint leaves
  • ¼ cup finely chopped cilantro
  • 1 teaspoon sugar
  • 1 teaspoon cumin seeds
  • ¼ teaspoon salt
  • ¼ teaspoon black salt
  • ½ Thai or Indian green chili, optional

Garnishings

Instructions
 

  • Roast jeera seeds in a pan kept over medium heat. Turn off heat when they have evenly browned and turned aromatic. [see note]
  • Grind the jeera seeds along with mint, cilantro, salt, black salt, green chili, sugar and a tablespoon of yogurt. Use this a dip for kababs.
  • For the raita, add this mixture to a cup of whisked yogurt. Mix well. 
  • Refrigerate for an hour and garnish with chaat masala and boondi before serving. 

Notes

You can substitute 1 teaspoon cumin seeds with 1/2 teaspoon store-bought roasted cumin powder. Will save you the step of roasting and grinding the cumin seeds.

Variations

  1. Add chili powder instead of green chilies
  2. Sprinkle chaat masala and boondi as a mix-in. 
  3. Add in some finely chopped cucumber and onions for some variations.

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Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Serving: 4tablespoonsCalories: 59kcalCarbohydrates: 5gProtein: 5gFat: 1gCholesterol: 2mgSodium: 420mgPotassium: 111mgSugar: 2gVitamin A: 305IUVitamin C: 2.7mgCalcium: 76mgIron: 0.8mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : Refreshing

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