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
How to make mint raita or pudina raita
- Dry roast cumin and powder it in a blender.
- 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.
- Add the blended mint puree to yogurt. Whisk everything together. Serve with any flavored rice likeveg biryani,mushroom biryani,Chicken biryaniHyderabadi chicken biryaniyakhni pulao
Mint raita for kababs
Ingredients
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
Method
- 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.
