A refreshing and tangy raita made with mint, coriander, and yogurt. Perfect to serve with pulao, biryani, parathas, rolls and wraps, or with various types of kebabs.
Mint Coriander Raita
These recipes have not been tested yet, but look promising.
This raita, known by different names such as dahi chutney, kebab chutney, kebab raita, mint raita, and mint chutney for kebab, is a staple in Indian cuisine. It’s a versatile side dish that pairs well with a variety of main courses.
Ingredients
- ¾ to 1 cup thick fresh curd / dahi
- 2 to 3 deseeded green chili (optional)
- 1 cup loosely measured fresh pudina / mint leaves
- ½ cup cilantro leaves
- 1 small garlic clove
- ¼ inch ginger
- ½ to ¾ tsp roasted cumin powder/ jeera (or 1 tsp cumin seeds)
- ¼ to ½ tsp sugar
- salt as needed
Directions
- Wash mint & cilantro in lot of water. Drain them very well in a colander.
- Dry roast 1 tsp cumin until aromatic and cool it. Powder it in a small grinder/blender jar.
- Add 2 tbsp of curd, cilantro, sugar, mint, salt, ginger, garlic and chili to the blender jar.
- Blend them all well until smooth.
- Whisk the remaining yogurt in a bowl and then add the mint cilantro paste. Mix well. Taste test and add more salt if required. If you want you can also add some chaat masala.
- You can serve this raita with kababs like Chicken kebab, Soya seekh kabab, Vegetarian Hara bhara kabab, Grilled tandoori chicken, Reshmi / malai kabab, and chicken cutlets.
- If you want to add a little extra flavor, consider adding some chaat masala to the raita.