Raita is a Indian or Pakistani sauce or dip that emphasizes the use of cilantro (coriander). It’s light and fresh taste goes well with flat breads, meats, kebabs and falafel. This recipe uses a lot of cilantro and a bit of mint!
Serves 6
Time required 10 minutes
Difficulty level 1
Cost of ingredients 4 USD
- 5oz (150g) fresh cilantro, rinsed well
- 2oz (50g) fresh mint
- 1 cup (250ml) plain thick yogurt, Greek yogurt works great
- 2 cloves garlic, crushed and minced
- 1 teaspoon (2ml) cayenne pepper
- ½ lime, juice only
- ½ teaspoon (2ml) sugar
- Salt to taste
If you have a blender or food processor, toss in the cilantro, mint, garlic and cayenne pepper and process into a paste. If you don’t have one of those machines a pestle and mortar will work or chop up those ingredients very fine and use the side of the knife blade to crush it into a paste.
Put the paste into a bowl and squeeze in the lime juice, careful not to get the seeds into the mix. Add in the yogurt and mix well. Sprinkle in sugar and salt and mix well again.
This can be refrigerated a head of time and will last up to a week. You can even freeze the green paste with out the yogurt for later use!
Photo by Baha’I Views / Flitzy Phoebie
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