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Pudina Raita / Mint-Yogurt Dip

Recipe Cooked, Photographed and Written by Praveena

Prep Time:1 mins   CookTime:5 mins   Cuisine:Indian

This, Pudina raita / mint yogurt dip, is a quick one and can be served with any rice,chips, roti,naan bread too or can be used as a salad dressing.

Raita , is an Indian version of yogurt dip. It can be made with many variations by adding different veggies & spices either raw or cooked. 

Health Benefits of Mint / Pudina

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 (extracted from internet).

I generally try to add mint leaves in any recipe where ever it blends well. 

As shown in above, we had this raita/dip along with Kobbari Annam / Coconut Rice

Before starting to cook, don’t forget to see the Tips mentioned in the end.

My Chutney recipes collection here⇒ Chutney / Pachchadi / Dip

Other Rice recipes collection here⇒ Main Course

Salad recipes collection here⇒  Salads & Soups

Related Posts

  1. Mint-Coconut Chutney / Pudina-Kobbari Pachchadi
  2. Indian Masala Sandwich
  3. Pudina-Carrot Rice / Mint-Carrot Rice

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  • Homemade Thick Curd / Greek Plain Yogurt / Plain Yogurt – 1 cup
  • Salt – ½ teaspoon
  • Green Chillies – 3 (small size)
  • Mint Leaves – 1 fist full
  • Onion – 1 (small size)
  • Cooking Oil – 1 tablespoon (optional)

Special Ingredients:

  • Homemade Thick Curd / Greek Yogurt

Step wise pics Procedure:

  • Firstly wash the pudina/mint leaves and pat them dry with a kitchen towel. Chop the onion. Set aside.
  • Take the curd / yogurt into a serving bowl , add the salt and keep it ready .
  • 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 as shown below and switch the flame off.

    Mint/Pudina leaves pan-fried along with the green chillies
  • Once they are cooled, transfer them into a blender and make fine puree by adding 2-3 tablespoons of water. 

    Puree of Mint/Pudina leaves + green chillies in the blender
  • Add this puree onto the curd/yogurt and mix/whisk everything thoroughly.
  • Use the chopped onion to garnish the raita/dip. Done!!


  • 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 & chillies.
  • Adjust the salt and spice as per your taste.
  • This raita/dip can be stored in fridge and stays good upto a week.
  • This, Pudina raita / Mint yogurt dip, can be served chilled too.


    • The taste of this, Pudina raita / Mint yogurt dip, gives a refreshing feel in every spoon. 
    • The addition of onion on top gives the crunchy texture to this soft raita/dip.
    • We had this, Pudina raita / Mint yogurt dip, along with Kobbari Annam / Coconut Rice

      Pudina Raita / Mint-Yogurt Dip ready to serve
  • Pudina Raita / Mint-Yogurt Dip as a side for Kobbari Annam / Coconut Rice

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