Cool Mint-Coriander Raita Recipe – Indian Yogurt Dip

Last Updated on 2 months by Neha Deshmukh

Cool Mint-Coriander Raita Recipe – Indian Yogurt Dip

Hey everyone! If you’re anything like me, a good meal needs a cooling sidekick. And honestly, nothing beats a vibrant, refreshing raita. This cool mint-coriander raita is my go-to – it’s quick, easy, and the perfect counterpoint to spicy Indian dishes. I first made this when I was trying to recreate my Dadi’s (grandmother’s) biryani, and it instantly elevated the whole experience! Let’s get into it, shall we?

Why You’ll Love This Recipe

This raita isn’t just a side dish; it’s a flavor explosion! It’s incredibly easy to whip up in under 10 minutes, making it perfect for busy weeknights or when you have guests over. The fresh mint and coriander bring a beautiful brightness, while the yogurt provides a lovely creamy texture. Plus, it’s super versatile – you can adjust the spice level to your liking and even add some extra veggies for a bit of crunch.

Ingredients

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

• 1 cup mint leaves
• 1 cup coriander leaves (cilantro)
• 1 teaspoon cumin seeds
• 1-2 teaspoons sugar (adjust to taste)
• ½ teaspoon salt (or to taste)
• 1 cup curd or Greek yogurt
• 1-2 small green chilies (adjust to your spice preference)
• 1 teaspoon lemon juice
• 1-2 tablespoons chopped cucumber (optional)
• 1-2 tablespoons chopped onion (optional)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Fresh Herbs are Key: Seriously, don’t skimp on the fresh mint and coriander. They’re the stars of the show! The aroma and flavor are just unmatched.
• Yogurt Choices: You can use regular whole milk curd (dahi) or Greek yogurt. Greek yogurt will give you a thicker, tangier raita. I often use Greek yogurt when I want a really luxurious texture.
• Green Chili Heat: Green chilies vary so much in heat! Start with one and taste as you go. If you’re sensitive to spice, remove the seeds before adding. In my family, my uncle always adds three – he loves the kick!
• Sugar Balance: A little sugar helps balance the flavors, especially if your yogurt is very tart.

Step-By-Step Instructions

Alright, let’s make some raita!

1. First, let’s bloom those cumin seeds. Dry roast the cumin seeds in a pan over medium heat for a minute or two, until they become fragrant. Be careful not to burn them! Let them cool completely, then grind them into a powder.
2. Now for the green paste. In a blender, combine the mint leaves, coriander leaves, green chili, sugar, salt, and yogurt. Blend until you have a smooth, vibrant green paste.
3. In a bowl, whisk the remaining yogurt until it’s nice and smooth. This helps prevent lumps. Then, gently mix in the mint-coriander paste.
4. Give it a taste! Adjust the seasoning with a little more salt, a squeeze of lemon juice, or a pinch of chaat masala if you like.
5. If you’re feeling fancy (and I usually am!), stir in the chopped cucumber and/or onion for a bit of texture.
6. Finally, chill the raita in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t Over-Blend: Be careful not to over-blend the herb paste, or it can become bitter.
• Strain for Extra Smoothness: If you want an ultra-smooth raita, you can strain the yogurt through a fine-mesh sieve before mixing in the paste.
• Roasting Cumin: Roasting the cumin seeds really enhances their flavor. Don’t skip this step!

Variations

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

• Vegan Raita: Swap the yogurt for coconut yogurt for a delicious vegan version. It adds a subtle sweetness that works beautifully with the mint and coriander.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Add a pinch of red chili powder or a dash of cayenne pepper for extra heat.
• Summer Cooling Raita: Add a grated carrot or beetroot for extra nutrients and a beautiful color.
• Festival Adaptations: During Eid, I sometimes add a sprinkle of rose petals for a fragrant touch. For Diwali, a tiny pinch of saffron adds a festive glow.

Serving Suggestions

This raita is incredibly versatile! It’s amazing with:

• Biryani (of course!)
• Kebabs
• Rice dishes
• Spicy curries
• Even as a dip with veggie sticks!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 days. The flavor might mellow slightly over time, but it will still be delicious.

FAQs

Let’s answer some common questions:

• What type of yogurt is best for raita? You can use either whole milk curd (dahi) or Greek yogurt. Greek yogurt will give you a thicker raita.
• Can I make raita ahead of time? Yes, you can! It actually tastes better after the flavors have had a chance to meld together.
• How do I adjust the spice level of the raita? Start with one green chili and taste as you go. Remove the seeds for less heat.
• What can I serve with mint-coriander raita besides biryani? It’s fantastic with kebabs, rice dishes, spicy curries, or even as a dip!
• Can I use dried mint or coriander if I don’t have fresh? While fresh is always best, you can use dried herbs in a pinch. Use about 1 tablespoon of each dried herb for every cup of fresh. Just know the flavor won’t be quite as vibrant.