Raita (sweet mint yogurt)

16 Jul

This is my version of the sweet mint sauce often served with popadums in Indian restaurants. I love it but I have yet to find a recipe for it so this recipe came about through trial and error until the mixture was just right, to my taste anyway. It is delicious served as a side to biryanis, hot curries or grilled meats, or with popadums alongside other chutnies.

Serves 6 Prep 10min Cook 4min

  • 2-3 large handfuls fresh mint leaves
  • 1/2 white onion
  • 1 large slice ginger
  • 1 tbsp corriander (optional)
  • 1-2 cloves garlic
  • 1 tsp sugar
  • pinch of salt
  • 1-2 green chillis
  • 350ml of plain yogurt
  • Juice of 1/2 a lime or lemon
  • Final fry
  • 8 dried curry leaves
  • 1/2 tsp brown mustard seeds

Put all the ingredients in a food processor and wizz to the consistency of single cream and pour into a serving dish. Heat a little oil in a small frying pan and when hot drop in the final fry ingredients. Let them sizzle for a minute and then pour over the yogurt relish, give it a stir and serve.

Variation to make a sourer hot version leave out the sugar and add as many green chillis to the mix as you are happy with.

Originally posted Mas du Diable 16/07/07

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