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Yogurt Mint Raita served on a plate

Yogurt Mint Raita

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Yogurt Mint Raita is a cooling condiment that combines thick strained yogurt with fresh mint, toasted cumin, and lemon juice for a bright and fresh flavor. Chopping the mint finely and chilling the raita before serving ensures an evenly distributed, creamy texture perfect for balancing spicy dishes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups plain yogurt full-fat preferred, strained for 30 minutes
  • 1 tablespoon lemon juice fresh squeezed
  • 0.25 cup fresh mint leaves finely chopped
  • 2 tablespoons coriander leaves optional, chopped
  • 1 unit green chili finely chopped, optional
  • 2 tablespoons onion finely chopped, optional
  • 1 teaspoon cumin seeds toasted in dry pan for 1-2 minutes
  • 0.5 teaspoon salt add gradually in ¼ teaspoon increments
  • 0.25 teaspoon black pepper
  • 0.25 cup carrot grated, optional

Method
 

  1. Line a fine-mesh strainer with cheesecloth and pour 2 cups plain yogurt inside. Set over a bowl and let drain 30 minutes in the fridge until thickened.
    2 cups plain yogurt
  2. Heat a small pan over low heat and add 1 teaspoon cumin seeds. Toast 1-2 minutes, shaking pan frequently, until fragrant but not smoking. Remove from heat immediately.
    1 teaspoon cumin seeds
  3. Transfer strained yogurt to a mixing bowl and whisk with a fork until smooth and creamy. Add ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon fresh lemon juice, whisking after each addition.
    2 cups plain yogurt, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 1 tablespoon lemon juice
  4. Fold in ¼ cup finely chopped fresh mint leaves, 2 tablespoons chopped coriander (optional), 1 finely chopped green chili (optional), and 2 tablespoons finely chopped onion (optional). Stir gently to distribute evenly.
    0.25 cup fresh mint leaves, 2 tablespoons coriander leaves, 1 unit green chili, 2 tablespoons onion
  5. Cover bowl with plastic wrap and refrigerate 15-30 minutes. Stir once before serving and garnish with extra mint leaves if desired.
    0.25 cup fresh mint leaves

Notes

  • Strain yogurt first to prevent watery raita and achieve a thick creamy texture.
  • Toast cumin seeds lightly for 1-2 minutes to release their aroma without burning.
  • Add fresh mint last and fold gently to keep the flavor bright and prevent the yogurt from becoming watery.

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