Mint and Basil Raita: A Cooling Side Dish
A refreshing and aromatic raita made with Eewa Farms’ hydroponically grown mint and basil, perfect for pairing with spicy meals.
- DIFFICULTY: EASY
- 25 MINS
Ingredients
- 1 cup plain yogurt (curd)
- 2 tbsp fresh mint leaves, finely chopped
- 2 tbsp fresh basil leaves, finely chopped
- 1/4 tsp roasted cumin powder
- 1/4 tsp black salt (optional)
- 1/2 tsp sugar (optional)
- Salt to taste
- 1-2 tbsp chilled water (optional, to adjust consistency)
Method
Whisk the Yogurt:
- In a mixing bowl, whisk the yogurt until smooth and creamy. Add a tablespoon or two of chilled water if you prefer a thinner consistency.
Add the Herbs:
- Stir in the finely chopped mint and basil leaves, ensuring they are evenly distributed throughout the yogurt.
Season the Raita:
- Add roasted cumin powder, black salt (if using), sugar (optional), and regular salt to taste. Mix well.
Chill and Serve:
- Refrigerate the raita for 15-20 minutes to enhance the flavors. Serve chilled as a side dish.
Serving Suggestions:
- Pair it with biryani, pulao, or parathas for a balanced and cooling contrast.
- Use as a dip for fresh vegetable sticks, crackers, or snacks like samosas and pakoras.
Pro Tip:
Eewa Farms’ mint adds a refreshing aroma, while basil provides a slightly sweet, peppery note. For a twist, add a dash of lemon juice or finely chopped cucumber.
