Yogurt Raita With Chile and Mint
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1½ cups
- 1½cups plain whole milk yogurt
- 1teaspoon grated ginger
- 1tablespoon finely diced red chile, like Fresno or red jalapeño
- ½teaspoon salt
- 1teaspoon vegetable oil
- ½teaspoon black mustard seeds
- ½teaspoon cumin seeds
- 2tablespoons chopped mint
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
141 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 7 grams protein; 457 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put yogurt in a bowl. Stir in ginger, diced chile and salt.
- Step 2
Put oil in a small skillet over medium heat. Add mustard and cumin seeds and let sizzle until seeds begin to pop, about 1 minute. Carefully stir hot contents of skillet into yogurt.
- Step 3
Add chopped mint, cover and let flavors mingle for at least 15 minutes. Raita may be prepared several hours before serving.
Private Notes
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Cooking Notes
PCClaudia
This was delicious. I have a ceramic ginger grater, so I did not get any of the ginger fibers. I let the hot oil and seeds cool off to lukewarm as I was afraid the yogurt would curddle.
Bryan
3 to 4 Thai bird’s eye peppers
PCClaudia
This was delicious. I have a ceramic ginger grater, so I did not get any of the ginger fibers. I let the hot oil and seeds cool off to lukewarm as I was afraid the yogurt would curddle.
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