Mint Raita, also known as Pudina Raita in Hindi, is a deliciously refreshing yogurt-based side dish that’s commonly served with Indian meals. This cool and flavorful raita acts as the perfect counterbalance to spicy dishes like biryani, pulao, parathas, and grilled kebabs. Made with fresh mint leaves, creamy yogurt, and a few simple spices, it comes together in just 10 minutes — no cooking required!
The cooling nature of yogurt combined with the natural freshness of mint not only soothes the palate but also aids digestion, making it an ideal accompaniment during hot summer days or with rich, heavy meals. Whether you’re preparing an elaborate festive spread or just a simple weekday lunch, mint raita adds that extra touch of flavor and comfort.
What makes this raita stand out is its vibrant green color and the aromatic punch of pudina (mint), which pairs beautifully with almost any Indian dish. It’s also incredibly easy to customize — you can adjust the spices or add extras like finely chopped cucumber, onions, or even boondi to suit your preference.
Simple, quick, and full of flavor, this mint raita recipe is a must-try side dish that elevates your meal effortlessly. Perfect for beginners and seasoned cooks alike!
❤️ About This Mint Raita Recipe
This restaurant-style mint raita, also known as pudina raita, is a refreshing and flavorful Indian yogurt-based condiment that pairs beautifully with a variety of tandoori appetizers. You’ll often find it served alongside sizzling plates of paneer tikka, chicken tikka, seekh kebabs, or any other grilled or roasted tandoori dishes. The vibrant green color and zesty aroma of fresh mint give it a visually appealing and appetizing touch.
What sets this raita apart from other common variations like cucumber raita, boondi raita, or onion-tomato raita is its slightly thinner consistency. This silky texture makes it ideal for spooning over spicy kebabs or using as a dip. Unlike thicker raitas that are meant to be eaten by the spoonful, this mint version is designed to enhance the flavor of smoky, spice-laden foods. Its drizzle-friendly consistency makes it perfect for plating alongside tandoori dishes or even adding a cooling layer on top of stuffed parathas and wraps.
At home, we love to serve this refreshing pudina raita with rich, aromatic biryanis and spicy pulaos. The combination is not only delicious but also balances the meal beautifully. The natural cooling properties of yogurt help soothe the heat from the spices, offering relief to the palate with every bite. Mint, on the other hand, is well-known for its digestive benefits—it helps to ease the heaviness that can come from enjoying rich, greasy, or spicy dishes.
Together, the yogurt and mint create a harmony of flavor and function: cooling, refreshing, and easy on the stomach. Whether you’re hosting a festive dinner or enjoying a simple homemade biryani, this mint raita is a must-have condiment that elevates the entire dining experience.
🧾 Ingredient Notes For Pudina Raita
- Mint Leaves: Opt for only fresh mint leaves when making raita. Avoid using the stems, as they tend to impart a slightly bitter aftertaste that can overpower the cooling nature of the dish. Wash the leaves gently in cold water and pat them dry before blending to preserve their vibrant color and aroma.
- Yogurt: Use fresh, thick yogurt that isn’t too sour—whether homemade or store-bought. The creamy consistency and mild flavor of fresh yogurt provide the ideal base for raita. If the yogurt is slightly tangy, whisk in a spoonful of milk or water to mellow it down.
- Green Chili: Spice levels can be personalized—use as much or as little green chili as you prefer. For a mild kick, deseed the chili before chopping or blending. If you like a spicier punch, retain the seeds or use a hotter variety of green chili like bird’s eye or serrano.
- Sugar: A small amount of sugar helps balance the flavors—especially if the yogurt is slightly tangy or if you’ve added extra green chili. It rounds off the sharpness and makes the raita more harmonious on the palate.
- Black Salt (Kala Namak): This is a game-changing ingredient in Indian raita. It gives the dish a deep, savory edge with a subtle tangy sulfur note. No substitute quite replicates its distinctive flavor, so if you’re aiming for an authentic taste, don’t skip it.
- Roasted Cumin Powder: Roasted cumin powder is a flavor powerhouse in raita, lending a warm, earthy depth that elevates every bite. To prepare it at home, simply dry roast whole cumin seeds over low to medium heat until they turn deep brown and release a rich, nutty aroma. Allow them to cool completely before grinding them into a fine powder using a spice grinder or mortar and pestle. Freshly ground cumin has a much stronger flavor than store-bought, so it’s worth the extra step.
- Onion (Optional): Adding finely chopped onion to your raita introduces a satisfying crunch and a hint of sharpness. I usually include it when serving raita alongside flavorful rice dishes like biryani or pulao—it pairs beautifully with the richness. However, if the raita is meant as a light side or dip, I prefer leaving the onion out for a smoother texture.
👩🍳 How To Make Mint Raita? (Stepwise)
1) Prepare the Mint-Chili Paste: In a small mixer jar, add fresh mint leaves, a green chili, and a splash of water (about 1–2 tablespoons). Blend to a fine, bright green paste. Pour this fragrant blend into a bowl of creamy, fresh yogurt and mix thoroughly until everything is well incorporated and evenly flavored. Stir gently to blend the flavors evenly. Whisk thoroughly until the yogurt turns light and the mint-chili mixture is fully incorporated.
2) Season the Raita: Sprinkle in regular salt, black salt, a dash of black pepper, and a generous pinch of roasted cumin powder. Mix thoroughly so that the spices are uniformly incorporated into the yogurt, ensuring every spoonful of raita is flavorful and balanced.
3) Add Onion for Crunch: Stir in finely chopped onions for added texture and a hint of sharpness that balances the creamy yogurt.
4) Final Mix and Serve: Give it one final mix, making sure all elements are well combined. Serve chilled for best flavor, especially alongside biryani, pulao, or tandoori dishes.
💭 Expert Tips For Pudina Raita
- To ensure the best texture and flavor in your mint raita, it’s important to blend the mint leaves into a completely smooth paste. Any coarse bits or unblended leaves can create an unpleasant texture and overpower the delicate balance of the raita. Take your time blending, and if needed, add a splash of water to help it come together into a fine, uniform consistency.
- If you’re using store-bought yogurt, especially Greek-style or full-fat varieties, you might find it too thick for a raita. To get that signature slightly runny consistency ideal for drizzling over biryani or tandoori platters, add a splash of cold water to the yogurt and whisk it thoroughly until silky smooth and easily pourable.
- As a flavorful twist, try blending in a few fresh cilantro (coriander) leaves along with the mint—this adds a vibrant green hue and a refreshing, herby depth to the paste.
- If you’re planning to serve the raita immediately, use chilled yogurt to give it that refreshing touch right from the first bite. However, if you’re making it ahead of time, prepare it a few hours in advance and let it rest in the refrigerator. This not only keeps it cool but also allows the flavors to meld beautifully, resulting in a more balanced and delicious raita.
🥣 Storage Instructions
- Chilling Tip: Keep your mint raita in a sealed, airtight container and refrigerate—it will stay fresh and flavorful for about 2 to 3 days.
- Freezing Option: Prepare a larger quantity of mint paste and pour it into an ice cube tray to freeze. After the cubes have frozen completely, pop them out and store them in a ziplock bag or any airtight container to keep them fresh and ready for use. Whenever you’re in the mood for raita, simply thaw a cube, mix it into yogurt with your choice of spices, and enjoy instantly!
🍽 Serving Ideas For Mint Raita
- Mint raita pairs wonderfully with a variety of appetizers such as vegetable kebabs, paneer tikka, aloo tikka, or even non-vegetarian tandoori dishes. Its cool, refreshing taste balances the bold and smoky flavors of grilled starters.
- You can also serve it alongside flavorful rice dishes like vegetable pulao, tawa pulao, or a hearty vegetable biryani. The creamy raita helps cut through the spices and adds a cooling contrast to the meal.
- Additionally, this raita makes an excellent accompaniment to stuffed parathas such as aloo paratha, paneer paratha, or even cabbage paratha. It enhances the overall flavor and makes the meal more satisfying.
Instructions:
- In a small blender jar, combine fresh mint leaves, green chili, and 1–2 tablespoons of water. Blend until you get a smooth, vibrant green paste.
- Pour the mint puree into a bowl of whisked yogurt. Stir thoroughly until the yogurt turns a light green shade and the paste is well incorporated.
- Sprinkle in regular salt, black salt, a pinch of black pepper, and roasted cumin powder. Mix everything until the spices are evenly distributed.
- Add finely chopped onion for extra crunch and flavor. Give it one final mix and your refreshing mint raita is ready to serve!