Coriander & mint raita, a yogurt dip, spiced with chilies and ginger. A condiment served as an accompaniment with rice dishes.
Raita is a yogurt dip mostly made with cucumber and onions, but it is also versatile and can be done with any vegetables or fruits.
In tamil cuisine, we have something called thayir pachadi, similar to raita. In thayir pachadi, we cook the veggie in a masala of coconut, cumin and chilies and finally add a tadka with mustard, cumin and curry leaves.
Most of the raita recipes, just chop veggie, mix in the curd, add spice, mix and serve. Today’s recipe, is yet another quick recipe that can be made in 15 minutes. I usually make it an hour ahead of our lunch/serving time so the flavors mingle well.
Coriander & mint raita
- 4 nos cucumber
- ¾ kg full fat yogurt
- ⅔ cups full fat laban/buttermilk you can also use water
- 1 teaspoon salt or to taste
- 1 no green chili
- a small piece of ginger
- fistful of mint leaves
- fistful of coriander leaves
- Wash and peel the cucumber and cut it into small pieces. I usually cut them into two horizontally and into 4 vertically and chop thin.
- To this chopped cucumber add yogurt and laban/buttermilk. you can use water instead of buttermilk. Mix well
- Take the ingredients given under To grind in a small mixer or chopped and add 2 tablespoon of water and grind it roughly.
- Add this ground mixture to the raita, along with salt. Mix well and let it sit for 30 minutes. Serve with any mixed rice dish and enjoy the flavors.
I paired this cucumber & mint raita with cauliflower, paneer and peas rice, our weekend meal.
Other interesting raita recipes
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