Mint or pudina is a very refreshing herb. It has a strong flavour and aroma. Pudina is an essential part of Indian cuisine. But more often than not it is added to enhance flavour and is a just a ‘herb’! In this pudina raitha it is the star, a simple accompaniment for pulao/bhaat.
This pudina raitha gets ready in a jiffy and is very tasty. It provides a refreshing and cooling effect when having a large meal.
Pudina raitha needs no introduction. It can be made in many ways in that it can be added in many forms. Finely chopped, whole leaves, torn, paste or coarsely pounded, just like how I have added in this version of pudina raitha!
Serve it with your favourite pulao like mint vegetable pulao or methi matar paneer pulao! Also try pudina dal shorbha…
Try other raithas from FOI – mixed vegetable raitha, palak raitha, beetroot saasme etc…
- A handful or ¼ Cup packed mint leaves
- ¼ Tsp jeera
- Black Salt to taste
- 1½ Cups thick beaten yogurt/curd
- Pick and wash ¼ Cup packed mint leaves
- Add ½ Tsp jeera and pound in mortar and pestle coarsely
- Add this to a bowl
- Pour 1½ Cups of thick beaten smooth yogurt
- Sprinkle rock salt to taste
- Serve chilled
Add tadka if you like
Pudina Raitha Stepwise:
Pick and wash 1/4 Cup packed mint leaves
Add 1/2 Tsp jeera and pound in mortar and pestle coarsely
Add this to a bowl
Pour 1 1/2 Cups of thick beaten smooth yogurt
Sprinkle rock salt to taste