This coriander and mint raita is essential for the BIR experience
I have to admit that I am quite disappointed when I go out to an Indian restaurant and this raita isn’t on the menu. Coriander and mint raita goes so well with pappadams, kebabs, samosas and as a side with most curries.
I like it spicy and usually throw in at least five green chillies. It’s not a soup after all so if you’re not a fan of the heat, you can just dab your appetisers of choice into it. Then again, you could tone it down some and only add one chilli or omit them all together.
These flavours together are so bright and appealing. I recommend trying my recipe and then adjusting it to your own tastes. With a little practice, it’ll be perfect for you.
As a special treat, you could use full fat yogurt though I use the non fat variety and it works just fine.
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- ¾ cup Greek yogurt
- 1 large bunch fresh chopped coriander
- Approx. 20 mint leaves
- 2 cloves garlic
- 2 - 5 fresh green chillies - chopped
- Juice of one lime
- Salt to taste
- Place all the ingredients in a blender and blend until smooth.
- Check for seasoning and eat immediately or save for up to three days in the fridge.