1 cup packed mint leaves
1-1.5 cups yogurt
1/2 tsp cumin powder
1/4 tsp chilly powder
1/4 tsp rock salt
1. Adjust the quantity of mint puree and chilly powder to taste. It is best to add little, taste and add more if needed.
2. Regular salt can be used instead of rock salt.
3. Prepare cumin powder in bulk and store in airtight containers. Making raita becomes a breeze if the powder is made in advance.
To prepare cumin powder, dry roast the cumin seeds. Allow to cool.
Take in a mixie / coffee grinder.
Grind to a powder. This stores well in an airtight container.
Take the mint leaves in a blender.
Add some yogurt to allow the leaves to blend easily.
Puree the mint. I have used fat free yogurt and hence the consistency is watery.
Add the yogurt to the mint puree. I would suggest you start with the required amount of yogurt and add the puree to it little by little. Mint has a strong flavor, so adjust the quantity of puree based on taste.
Add the cumin powder and chilly powder.
Add the rock salt for authentic taste. Regular salt can also be used.
That is it. Refreshing bowl of raita ready to be served with pulao or biriyani.
Linking to Valli’s Condiment Mela.