This mint raita recipe is a refreshing and cooling Indian accompaniment for biryani, pulao, paratha and kebabs. There is no cooking required and it gets ready in 10 minutes only.
Take mint leaves, green chili and a couple of tablespoons of water in a small blender jar. Make a smooth puree. Add that puree into the yogurt. Whisk it well until yogurt is smooth and mint paste mixed evenly.
Add salt, black salt, black pepper and roasted cumin powder. Mix well.
Add chopped onion. Again mix and serve.
Notes
Make sure to get a smooth paste out of mint. We do not want to bite into leaves in this mint raita.
If using store-bought yogurt and that is too thick, then you can add some more water to make the runny, drizzling consistency of raita.
For a variation, you can add some cilantro (coriander leaves) while making the paste.
Use chilled yogurt if serving raita right away. Otherwise, make mint raita a few hours ahead of time and chill in the refrigerator before serving.
Freezing option: You can make a big batch of paste and freeze the paste in an ice cube tray. Whenever craving for raita, defrost the single cube, add it into the yogurt along with spices and it is ready.