CORIANDER AND MINT RAITA RECIPE

This Coriander and Mint Raita recipe is a great cooling side dish for Indian and Pakistani curries and rice recipes such as Biryani and Pulao.

It’s a quick and easy side dish to make, and completes any South Asian meal perfectly.

Coriander leaves Mint leaves Garlic cloves Lemon juice Green chili Salt Water Plain yogurt

Ingredients

Coriander and Mint Raita

Yield

3 Servings

Type

Pakistani/Indian

Time

5 Minutes

COURSE

Appetizer, Side Dish

1

In a small hand blender or chopper, add all the ingredients except the yogurt and blend into a paste.

Instructions

2

Whisk in the yogurt, and add more water if a thinner consistency is desired.

3

Store up to 4 days in the fridge in an airtight container.

HOW TO STORE IT

This coriander and mint raita can last up to 4 days in an airtight container stored in the fridge.

SERVING SUGGESTIONS?

Raita goes so well with many Pakistani and Indian recipes.

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