MINT RAITHA

     One of the simplest side dish ever.  This is a yoghurt based condiment mostly served along with Biriyanis/Pulaos, Parathas/Rotis, Tikkas, Kebabs etc., Raita means Salad and this recipe has Yogurt(Curd) as a base flavour with Mint and spices. Some raitas are also served with finely chopped Onions, Cucumbers, Tomatoes, Carrot or any two or three of them mixed together in Yogurt(curd) base.
     Mint Raita with its beautiful Green hue and fresh minty flavour, is pleasant not only to our eyes but also gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Mint is good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Pulaos and appetizers like Tandoori Chicken, Kebabs, Cutlets, Tikkas etc.,
     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc., Mint promotes digestion - the aroma of the herb activates the salivary glands and secretes digestive enzymes. Almost all cuisine and culture uses mint along with heavy dishes so that the food gets digested comfortably. It is even called as a palate cleanser.

Cuisine : North Indian
Recipe : Condiment
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time : 5-10 Minutes

INGREDIENTS:

Mint Leaves - 1 Cup
Green Chillies - 1 No.
Cumin Powder - 1/4 tspn
Salt - To Taste
Sugar - a Pinch
Black Salt - a Pinch (optional)
Curd - 1 Cup

METHOD :

• Clean and rinse Mint leaves in running water and allow it to drain in a colander.
• Grind fresh Mint Leaves, Green Chillies, Cumin Powder, Salt and a pinch of Sugar in a small blender jar into a fine paste.
• Whisk the curd until smooth, pour the mint paste to the curd.
• Add a pinch of Black Salt and mix well until well combined.
• Refrigerate the raita until it is served.

NOTES :

• The Yogurt/Curd should not be sour. Use fresh Curd for the recipe.
• Refrigerate the curd before mixing it up with Mint Paste.
• Whisking and refrigerating the Curd will give a good, smooth texture to the raita.
• Adding Sugar to the Mint Paste will help retain the green colour.
• Adding Black Salt is purely optional, can substitute it with Chaat Masala.
• Refrigerate the raita until it is served.