- 2 teaspoon vegetable oil
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon ground cumin
- 1 cup finely chopped fresh mint
- 500 gram yogurt
- 1Heat oil in small frying pan, cook spices, stirring, over low heat, 2 minutes or until seeds pop.
- 2Combine spices and remaining ingredients in medium bowl, mix well.
Raita translates as yogurt, and when seasoned with vegetables, fruits or spices, it makes a wonderful cooling accompaniment to fiery curries. Leaving raitas to stand 30 minutes before serving allows their flavours to blend more intensely.
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