Raita with coriander and mint

About the recipe

Straight from Meena Pathak's Flavours of India (page 110), this refreshing coriander and mint raita is the perfect addition to any Indian meal.

Raita met koriander en munt.jpg

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Servings:

4 servings

Region:

Asia

Kitchen:

Indian

Working hours:

15 min

Total preparation:

15 min

Course/dish:

Side dish

M, f, v or v

Veggie

Material:

Season:

Complexity:

150 g fresh coriander

50 g fresh mint

1-2 fresh green peppers

4 cloves of garlic

250 g yoghurt (Turkish or Greek)

half lemon juice

sugar and salt to taste

We left out the cucumber, if you want:
Peel 1 cucumber, remove the seeds and cut into small cubes.

Add that when you combine the yogurt and pasta.

Remove the thick stalks from the coriander and mint. Keep a few leaves for decoration separately.

Puree the coriander, mint, peppers and garlic with a hand blender until smooth.

Stir in the lemon juice.

Mix the yoghurt with the green paste until smooth.

Add some salt to taste (and possibly some sugar) and stir well.

Serve in a nice bowl and add some coriander/mint leaves (cut into strips or not).

KPK

27 december 2022