Best 5 Yogurt Raita With Chile And Mint Recipes

YOGURT RAITA WITH CHILE AND MINT

Steps:

• Put yogurt in a bowl. Stir in ginger, diced chile and salt.
• Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.
• Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.

YOGURT WITH CUCUMBER AND MINT

Steps:

• In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
• Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

TOMATO-MINT RAITA

Steps:

• Combine mint leaves, cilantro leaves, and green chile in a mini food processor. Pulse until blended, adding a bit of water to create a paste. Pour into a bowl and add dahi, mixing until fully incorporated.
• Cut tomatoes in half and remove the seeds. Dice tomatoes and add to dahi. Season with ground cumin and ground coriander. Mix well, cover, and refrigerate for at least 1 hour before serving.

YOGURT WITH CUCUMBER AND MINT (KHEERE KA RAITA)

Steps:

• Put the yogurt in a bowl.
• Beat lightly with a fork or whisk until smooth and creamy.
• Add all the other ingredients and mix.
• Cover and refrigerate until ready to eat.

MINT RAITA

Steps:

• Drain yogurt in a paper-towel-lined sieve set over a bowl, chilled, 3 hours.
• Pulse all ingredients in a blender until mint is finely chopped. Transfer to a bowl and chill, covered, at least 3 hours.