Podina Raita
پودینے کا رائتہ
Every biryani and every BBQ platter in Pakistan comes with a bowl of something cool and green, and this is it. Mint and coriander are ground with a green chili and stirred into whisked yogurt with salt and roasted cumin. It's fresher and more aromatic than plain raita, and the mint does a better job of cooling the mouth after a spicy bite.
- ⏱ Total: 10 min
- Prep: 10 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Put the mint, coriander, green chili, garlic if using and the cold water in a blender and blend to a smooth, bright green paste.
Whisk the yogurt in a bowl until smooth, with no lumps.
Stir in the mint paste, roasted cumin, salt and sugar. Add a little more cold water if you like a thinner raita.
Chill for 15 minutes, sprinkle with a pinch of cumin and a few mint leaves, and serve with biryani, pulao or BBQ.
Kitchen notes
Blend the herbs with water, not yogurt. Blending yogurt makes it thin and runny.
Use only the mint leaves; the stems are bitter.
Make it on the day. After a day the mint darkens and loses its fresh taste.
The cooling bowl
Pakistani meals are built on contrast, and raita is the cool side of the table. Mint raita is the version most often served with biryani, pulao and BBQ, because mint is the herb that best soothes a mouth full of chili.
Getting it smooth and green
The trick is to blend only the herbs, with a few spoons of cold water, rather than the whole raita. That gives a bright paste and keeps the yogurt thick. Whisk the yogurt separately until smooth, then stir the paste through. A pinch of sugar rounds off the sourness of the yogurt without making it sweet.
Roasted cumin
Ready-made cumin powder works, but roasted cumin makes this raita. Dry-roast a few spoonfuls of cumin seeds in a pan until they darken slightly and smell toasty, then crush them. Our guide to the Pakistani spice box explains why it makes such a difference.
Serving
Serve chilled, within a few hours. It goes with biryani, pulao, kebabs, tikka and pakoras, and it’s also a good dip for samosas.
Questions people ask
How is it different from green chutney?
Green chutney is mostly herbs with a little yogurt or lemon, thick and sharp. Raita is mostly yogurt with a little herb paste, mild and cooling.
Can I use dried mint?
Fresh mint is much better. In a pinch, stir 1 teaspoon of crushed dried mint and the chopped coriander directly into the yogurt.
Can I add onion?
Yes. A finely chopped small onion, rinsed under cold water, adds crunch.
Nutrition (estimate, per serving)
- Calories
- 60
- Protein
- 4 g
- Fat
- 3 g
- Carbs
- 5 g
