Mint Raita (Pudina Raita)
Fresh mint and whisked yogurt with roasted cumin and optional tadka. Cooling Indian side in about 10 minutes; perfect with biryani, paratha, or spicy mains. Naturally gluten-free with an easy vegan yogurt swap.
Equipment
- Small blender or mortar and pestle
- Mixing bowl
- Whisk or spoon
- Small pan (for optional tadka)
Ingredients
For the raita
- 1 cup full-fat plain yogurt dahi; chilled
- 1 cup fresh mint leaves pudina; tightly packed, thick stems removed
- 1-2 green chillies optional; skip for kids
- 1/2 teaspoon roasted cumin powder bhuna jeera
- 1/4 teaspoon black salt kala namak; or regular salt to taste
- 1/4 teaspoon sugar optional, balances bitterness
- 1-2 tablespoons cold water to loosen the yogurt if needed
- 2 tablespoons fresh coriander optional; finely chopped
For the optional tadka
- 1 teaspoon ghee or neutral oil
- 1/4 teaspoon cumin seeds
- 1 dry red chilli optional; broken
Instructions
Make the mint paste
- Rinse and dry the mint. Blend mint with green chilli (if using), a pinch of salt, and 1-2 teaspoons water until smooth. Stop as soon as smooth; do not over-blend.
Mix the raita
- Whisk chilled yogurt until lump-free. Whisk in roasted cumin powder, black salt, and sugar if using. Thin with cold water if the yogurt is very thick.
- Fold in mint paste and coriander if using. Mix until color is even. Taste and adjust salt or a tiny pinch of sugar if the mint tastes sharp.
Optional tadka
- Heat ghee or oil in a small pan. Add cumin seeds; when they sizzle, add broken red chilli if using. Pour over the raita and serve, or stir in for a milder aroma.
Notes
Remove woody mint stems to reduce bitterness; soft tender stems are fine.
Best the same day for brightest color; stir if whey separates after chilling.
Vegan: use thick unsweetened coconut or cashew yogurt; use oil for tadka.
Add drained grated cucumber or finely chopped onion if you want extra crunch (dilutes mint slightly).
Kid-friendly: omit green chilli and black salt; use regular salt.
Tried this recipe?Let us know how it was!