Cool & Creamy Raita Recipe – Mint, Cumin & Chili Yogurt Dip

Last Updated on 6 months ago by Neha Deshmukh

Cool & Creamy Raita Recipe – Mint, Cumin & Chili Yogurt Dip

Hey everyone! If you’re anything like me, a good meal needs a cooling sidekick. And honestly, nothing beats a vibrant, flavorful raita. I first made this particular version when I was craving something to cut through the richness of a homemade biryani, and it’s been a staple ever since. It’s so simple, so refreshing, and honestly, it just makes everything taste better. Let’s get into it!

Why You’ll Love This Recipe

This mint, cumin & chili raita is the perfect balance of cool, creamy, and zesty. It’s incredibly quick to whip up – seriously, just 10 minutes! – and requires minimal cooking. It’s a fantastic way to add a burst of freshness to any Indian meal, and it’s wonderfully versatile. Plus, it’s a lifesaver on a hot day.

Ingredients

Here’s what you’ll need to make this delightful raita:

• 1 cup curd (yogurt)
• 1/4 cup onion, finely chopped (about 30g)
• 1/4 cup tomato, finely chopped (about 50g)
• 2-3 teaspoons chopped mint leaves (about 8-10g)
• 1 green chili, finely chopped (adjust to your spice preference)
• 1 teaspoon roasted cumin powder (about 5g)
• 1/8 teaspoon red chili powder (about 1g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference.

• Curd (Yogurt): Full-fat curd is the way to go here. It gives you that lovely, creamy texture we’re after. If you can find dahi (Indian yogurt), even better!
• Green Chili: Chili heat varies so much! Depending on where you are and the type of chili, one might be plenty spicy, or you might want to add another. I usually start with one and taste as I go.
• Roasted Cumin Powder: Don’t skip the roasting! It unlocks such an incredible aroma and depth of flavor. You can easily roast cumin seeds yourself – just dry roast them in a pan for a few minutes until fragrant, then grind them. It’s worth the extra step, trust me.

Step-By-Step Instructions

Alright, let’s make some raita! It’s super easy, I promise.

1. First, grab a mixing bowl and whisk the curd until it’s beautifully smooth and creamy. No lumps allowed!
2. Now, add in those finely chopped onions and tomatoes. Give it a gentle mix.
3. Next, toss in the chopped mint leaves and the finely chopped green chili. The mint is what really makes this raita sing!
4. Sprinkle in the roasted cumin powder, a pinch of red chili powder, and salt to taste.
5. Give everything a good stir until it’s all nicely combined. Really make sure those spices are evenly distributed.
6. Finally, garnish with a few extra mint leaves for a pop of color and serve chilled.

Expert Tips

• Chill Time: While you can serve it immediately, letting the raita chill in the fridge for at least 30 minutes allows the flavors to meld together beautifully.
• Consistency: If you prefer a thinner raita, you can add a tablespoon or two of water or milk.
• Don’t Overmix: Overmixing can make the raita a little watery, so be gentle!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Raita Adaptation: My friend Priya is vegan, and she swears by using a good quality plant-based yogurt (like cashew or soy yogurt) instead of dairy curd. It works wonderfully!
• Spice Level Adjustment:
  • Mild: Omit the green chili and reduce the red chili powder to a tiny pinch.
  • Medium: Use 1 green chili and the standard 1/8 teaspoon of red chili powder.
  • Spicy: Add 2 green chilies and increase the red chili powder to 1/4 teaspoon.
• Festival Adaptations: This raita is amazing with Eid Biryani, but it’s also fantastic with Diwali snacks like samosas and pakoras. My family always makes a big batch for both!

Serving Suggestions

This raita is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With Biryani or Pulao – a classic pairing!
• As a cooling side dish with spicy curries.
• As a dip for vegetable sticks or papadums.
• Alongside grilled meats or kebabs.

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. It might separate slightly, so just give it a good stir before serving.

FAQs

Let’s answer some common questions!

• What type of curd/yogurt is best for raita? Full-fat curd (dahi) is ideal for the creamiest texture.
• Can I make raita ahead of time? Yes, you can! It actually tastes better after the flavors have had a chance to meld.
• How long will it keep? Up to 2 days in the refrigerator.
• What can I substitute for green chilies? You can use a pinch of cayenne pepper or a dash of chili sauce.
• Is roasted cumin powder essential, or can I use regular cumin? Roasted cumin powder is highly recommended for its superior flavor, but regular cumin powder will work in a pinch.
• What are some other herbs I can add to raita? Feel free to experiment! Chopped coriander (cilantro) or a little dill are both delicious additions.

Enjoy! I hope you love this raita as much as I do. Let me know in the comments how it turns out for you.