Recipe Cooked, Photographed and Written by Praveena
Prep Time:1 mins CookTime:4 mins Cuisine:Indian
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Raita , is an Indian version of Yogurt based dip. It can be made with many variations by adding different veggies & spices either raw or cooked. I generally try to add mint leaves in any recipe where ever it blends well.
In my opinion, I consider this simple condiment / accompaniment, as an efficient all rounder for its multi purpose usage. Check below how I use it in many ways.
Table of Contents:
- How to serve / use, ‘Mint Yogurt Indian Dip / Pudina Raita’:
- Health Benefits of ‘Mint Yogurt Dip / Pudina Raita’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Pudina Raita / Mint Yogurt Dip’:
- Prep Work:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
How to serve / use, ‘Mint Yogurt Indian Dip / Pudina Raita’:
This, Pudina raita / mint yogurt dip, is mainly suitable for rice recipes like Pulao, Biryani, Pilaf. Adding here rice recipes from my blog.
- Spring Onion Pulao / Salad Onion Rice (Instant Pot, Stove Top)
- Spinach & Chickpeas Pulao Rice (South Indian style) (Instant Pot, Stove Top)
- Green Moong Beans (Sprouts) Pulao (Instant Pot / Stove top)
- Sweet Corn & Cashew Rice
- Methi Pulao / Rice with Fenugreek Leaves (Instant Pot, Stove Top)
Next option would be with any Starters / Snacks and last but the least can be used as a Sandwich spread or as a Salad dressing.
As shown in above pic, we had this raita as an accompaniment along with Kobbari Annam / Coconut Rice (Instant Pot, Stove Top)
Health Benefits of ‘Mint Yogurt Dip / Pudina Raita’:
Pudina / Mint have many health benefits like: Aids in Digestion, great appetiser, treats nausea & headache, reduces Depression & Fatigue, Skin Care, Prevents Memory Loss, Weight Loss.
Curds / Yogurt are rich in protein & calcium. Helps to improve digestion & strengthens immune system. (info from internet).
To conclude, this recipe is useful for easy digestion & prevents nausea. It is suitable for kids, Vegetarian, Gluten Free diet, Weight Loss diet.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned in the end.
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Appetiser recipes collection⇒ Starters / Snacks
Salad recipes collection⇒ Salads & Soups
- Mint-Coconut Chutney / Pudina-Kobbari Pachchadi
- Indian Masala Sandwich
- Mint Leaves Spice Powder / Pudina Karam Podi
- Pudina Pachadi / Mint Chutney
- Potato Salad with Parsley
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- Homemade Thick Curd / Plain Yogurt – 1 cup
- Salt – ½ teaspoon
- Green Chillies – 3 (small size)
- Mint Leaves – 1 cup
- Onion – 1 (small size)
- Cooking Oil – 1 tablespoon (optional)
- Homemade Thick Curd / Greek Yogurt
Step wise pics Procedure for ‘Pudina Raita / Mint Yogurt Dip’:
- Firstly wash the pudina/mint leaves. Peel & chop the onion.
- In a serving bowl, take the curd / yogurt, add the salt and just whisk it once or twice.
- Set everything aside.
- If you are a Vegan, you will have to use a Plant based yogurt.
- In case you wish to avoid the oil, you can even dry roast the leaves & green chillies.
- Replacement for green chillies would be freshly ground black pepper.
- Adjust the salt and spice as per your taste.
- Storage: This raita/dip stays good for 1 day at room temperature. But stays good for a week when stored in fridge.
- It can be served chilled too.
- The taste of this, Mint raita, gives a refreshing feel in every dip.
- The addition of onion gives the crunchy texture to this soft raita/dip.
- We had this, Pudina raita / Mint yogurt dip, as an accompaniment along with Kobbari Annam / Coconut Rice (Instant Pot, Stove Top)
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Pudina Raita / Mint – Yogurt Dip
- Frying pan (for stove-top method)
- 1 cup Homemade Thick Curd / Plain Yogurt
- 1 cup Fresh Mint Leaves
- 3 count Green Chillies (small size)
- ½ teaspoon Salt
- 1 count Onion (small size)
- 1 tablespoon Cooking Oil (optional)
- Firstly wash the pudina/mint leaves. Peel & chop the onion. In a serving bowl, take the curd / yogurt, add the salt and just whisk it once or twice.Set everything aside.
- Put a small frying pan on stove top under medium flame and add the oil. Now, add the pudina/mint leaves and green chillies to the pan.Fry them, by stirring continuously until the leaves wilt. Then, switch the flame off.
- Transfer them into a blender, add 1-2 tablespoons of water and make fine puree.Add this puree and the chopped onion onto the curd/yogurt in the mixing bowl.
- Mix everything well. Done!
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