Pudina Raita | Mint Raita Recipe

Pudina raita or mint raita (पुदीना रायता) is a refreshing, flavorful and easy to make raita prepared with pudina (mint) leaves and curd. This lip smacking side dish is quick and easy to make. This is the healthiest raita recipe which works as a coolant and helps in digestion. This is a perfect option for summer season.

Mint leaves have many health benefits. It is rich in antioxidants, phytonutrients and menthol, which helps the enzymes to digest food. It is also very beneficial for patients suffering from Irritable Bowel Syndrome. In summers a lot of people complain of excessive stomach acid. The presence of the compound menthol in mint makes it soothing for the digestive system and keeps your stomach healthy.

Raita can be prepared in many ways with the addition of many flavors and veggies like palak raita, cucumber raita, tadke wala raita. Here are so many variations of raita. Pudina leaves have a unique flavor and they add freshness of herbs to the raita.

To prepare pudina raita, we need only two main ingredients pudina leaves and curd. Blend pudina leaves into a fine and smooth paste and mix with whisk curd. You may add some coriander leaves.

This pudina raita is served as a dip or accompaniment. You can pair this pudina raita with biryani, veg pulao and any stuffed paratha. It can also be served with any dry vegetable.

Try other raita recipes:

Course: Side Dish
Cuisine: North Indian
Prep Time: 15 minutes
Servings: 3

Ingredients:

½ cup pudina (mint) leaves
1 cup thick fresh curd
½ tsp red chilli powder
½ tsp roasted cumin powder
¼ tsp black salt
Common salt to taste

Instructions:

Whisk fresh curd until smooth and keep aside.
Pick fresh and green leaves from stems. Wash them in running water so that all dust has removed. Blend to a smooth paste.
Add this paste into curd. Whisk the mixture using a hand mixer or blender. Pour into bowl.
Add black salt, common salt, red chilli powder and bhuna jeera. Mix well.
Serve with pulao or stuffed paratha.

Tips:

This raita may be tempered with heeng and jeera. For this heat oil in a pan and add jeera and heeng. When jeera splutters, add into raita.
Do not use sour curd.
You may add some coriander leaves.
To make this spicy, grind 1 green chilli with mint leaves.

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