Mint raita

  • 5 mins cooking
  • Serves 6
  • Print


Mint raita
  • 2 teaspoon vegetable oil
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon ground cumin
  • 1 cup finely chopped fresh mint
  • 500 gram yogurt


Mint raita
  • 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.

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