Creamy Mint Raita (Pudina Raita)

Step 1: Prepare Mint Paste

Take 1 cup of washed mint leaves and 2 tablespoons of curd. Add them to a grinder. Grind without adding water to achieve a creamy, not watery, paste. Set aside.

Step 2: Roast Cumin Seeds

Heat a pan on low flame. Add 1 cup of cumin seeds (jeera) to the hot pan. Keep stirring continuously to roast the seeds evenly until you can smell a nice aroma and the color changes slightly. This should take about 1-2 minutes. Remove from heat and let them cool down completely.

Step 3: Grind Roasted Cumin Seeds

Once the roasted cumin seeds have cooled, transfer them to a grinder. Grind them into a fine powder. This roasted cumin powder can be stored in an airtight container for up to 3 months and is useful for many recipes.

Step 4: Prepare the Curd Base

In a mixing bowl, take 2 cups of cool, thick curd. Add 1 tablespoon of powdered sugar. Whisk the curd and sugar well until the mixture is smooth and creamy.

Step 5: Combine Mint Paste with Curd

Add the prepared mint paste from Step 1 to the whisked curd mixture. Mix it well until the mint paste is fully incorporated and the raita has a uniform light green color.

Step 6: Season the Raita

Add 1/2 teaspoon of salt, 1/2 teaspoon of black salt (kala namak), 1 teaspoon of the freshly ground roasted cumin powder, and 1/2 teaspoon of red chilli powder to the raita. Mix all the ingredients thoroughly until well combined.

Step 7: Serve Creamy Mint Raita

Your creamy mint (pudina) raita is now ready. Serve this simple raita as a refreshing side dish to make your meals more interesting. Garnish with a fresh mint leaf if desired.

• Avoid adding water when grinding mint leaves to ensure a creamy paste.

• Store roasted cumin powder in an airtight container in a cool, dry place for up to 3 months.