Name: Mint raita
Cook time: 5 min
Total time: 5 min
Yield: 6
Ingredients: 2 teaspoon vegetable oil; 1/4 teaspoon black mustard seeds; 1/4 teaspoon ground cumin; 1 cup finely chopped fresh mint; 500 gram yogurt

Ingredients

2 teaspoon vegetable oil

1/4 teaspoon black mustard seeds

1/4 teaspoon ground cumin

1 cup finely chopped fresh mint

500 gram yogurt

Method

1.Heat oil in small frying pan, cook spices, stirring, over low heat, 2 minutes or until seeds pop.

2.Combine 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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook