Raita|Mint Raita|Mint-Coriander Raita

Raita|Mint Raita|Mint-Coriander Raita

Raita|Mint Raita|Mint-Coriander Raita

What’s for #lunch Mom?⠀


It is such a favorite side to round off any meal. It is super simple and easy to make that has many variations and can be spicy, sweet or plain.⠀

Raita|Mint Raita|Mint-Coriander Raita

Ingredients

  • 1 bunch mint leaves
  • 1 bunch coriander leaves, fresh
  • 1 tomato
  • 5-6 green chilies
  • 1 tsp salt
  • 1 tbsp ginger, sliced
  • 6-7 cloves of garlic
  • 1 tsp cumin seeds, roasted
  • 1 tsp coriander seeds
  • 1/4 tsp black seed
  • 1 lemon
  • 1 cup yogurt

Directions

STEP 1
First of all, wash and rinse mint and coriander leaves thoroughly.

STEP 2
Add mint and coriander in a blender with a splash of water to blend until smooth paste.

STEP 3
Add tomato, green chilies, salt, ginger and garlic and blend again until consistent.

STEP 4
Now add roasted cumin seeds and coriander seeds and lemon juice in the end and blend well.

STEP 5
Taste and adjust the taste.

STEP 6
Place yogurt in a bowl, and whisk well.

STEP 7
Add mint sauce/chutney and salt in the yogurt and mix well till incorporated.

STEP 8
Serve with rice, cutlets or any starter snacks!

Notes

  • You can store mint sauce in the freezer for 3 months and in the refrigerator for 1 month.
  • Place mint sauce in a big tray and put in the freezer and after an hour, take it out and make squares with a knife and store in a freezer/sandwich bags and use one or two blacks to make raita.
  • Spices can be adjusted according to your taste.
  • You can de seed the green chilies, if you do not like too much spicy.

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