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.
- 1 cup packed coriander leaves
- 1/2 cup packed mint leaves
- 2 garlic cloves
- 1/2 teaspoon lemon juice
- 1 green chilli
- Salt to taste
- 1-2 tablespoons water
- 3/4 cup plain yogurt I use full fat
In a small hand blender or chopper, add all the ingredients except the yogurt and blend into a paste.
Whisk in the yogurt, and add more water if a thinner consistency is desired.
Store up to 4 days in the fridge in an airtight container.
Calories: 45kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 78mg