Mint raita recipe – a yogurt based side dish to biryani and kebabs. One of the most common accompaniment to a biryani or pulao is a yogurt Raita. Since most biryani varieties are spiced, Usually Raita is made simple with yogurt as a base. Sometimes it is also flavored with mild spice powders and often with chopped veggies like onion, tomato and cucumber.
Mint raita is one of the most healthiest one to enjoy with a biryani since mint or pudina helps in digestion and will neutralize the effect of eating spicy and oily food.
The fresh mint leaves lend a unique flavor and taste apart from providing nutritional and health benefits as well.
There are 2 kinds of mint raita made. One goes good with biryani, pulao and the other with kebabs or any snacks especially grilled.
It is usually served with kababs in restaurants. It is also known as dahi chutney, kabab chutney or mint chutney for kebab as well.
I am sharing both the recipes in this post. You can find the second one at the end of this post.
Mint raita recipe
Ingredients (1 cup = 240ml )
- ¾ cup mint leaves /pudina (loosely measured), fresh
- coriander leaves few (optional)
- ½ tsp cumin / jeera
- ¼ to ½ tsp sugar
- salt as needed
- 1 ¼ cup curd or Greek yogurt, thick
- ½ green chili small (deseeded) (optional)
- 1 to 2 tbsp cucumber chopped
- 1 to 2 tbsp onions chopped
- Wash mint and coriander leaves in lot of water and drain them. Dry roast cumin and cool it. Add cumin to a blender jar and powder.
- Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the jar. Blend well and mix with the rest of the yogurt.
- If desired you can add few chopped onions or cucumber pieces. (refer notes) Serve mint raita with any pulao, biryani, tehri or with kababs.
NUTRITION INFO (estimation only)
- The taste of green chili may not go well for everyone, so you can skip if you don’t like the smell or heat of raw chili if you are making it for biryani.
- One tsp chopped onions can be used instead of green chili for biryani raita. Using both may make the dish pungent.
- Alternately you can soak onions for a while in water to reduce the pungency. Drain off and then chop.
- One tbsp. chopped cucumber can also be added for biryani raita.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
How to make mint raita or pudina raita
1. Dry roast cumin and powder it in a blender.
2. Wash pudina and coriander leaves in surplus water and drain off. Add them to the blender along with green chili, sugar, salt and one tbsp of yogurt to help in blending.
3. Add the blended mint puree to yogurt. Whisk everything together.
Mint raita for kababs
1 cup thick fresh curd / dahi
2 to 3 deseeded green chili
1 cup loosely measured fresh pudina / mint leaves
¼ cup coriander leaves (optional)
2 tsps chopped onion (optional)
1 small garlic clove
¼ tsp grated ginger (optional)
½ tsp roasted and powdered cumin/ jeera
½ tsp. sugar
salt as needed
1. Wash pudina and coriander in enough water. Drain them to a colander completely.
2. Dry roast jeera and cool it. Powder it in a blender jar. You can also use roasted powder and skip this step.
3. Add 1 to 2 tbsp of curd, coriander, mint, salt, sugar, ginger, garlic and green chili to the blender jar.
4. Blend them all well until smooth. Add it to curd. Stir well. Serve with kababs or Indian snacks.