I've been making different types of raita, a refreshing Indian yogurt accompaniment, for years, but only recently did I realize that I have never blogged about this simple, protein-rich side dish.
What finally inspired this long overdue post was that I used a new ingredient for my latest raita - fresh mint from my mother's garden. I usually use cilantro as my standard herb, but the mint added a nice freshness, and made this type of raita a great stand-alone breakfast or side to spicy Indian curries. Look forward to continuing to experiment with more ingredients and will report back with any new findings!
Mint Raita
Ingredients:
- Approx. 1.5 cups of 0% Fage Greek Yogurt
- 1 seedless cucumber, diced into 1/4 inch square pieces
- 2 tbsp. scallions, divided
- 2 tsp. minced mint, divided
- 1 tsp. minced jalapeno, divided
- Pinch of cumin, or to taste
- Pinch of coriander, or to taste
- Salt, to taste
- Lemon juice, to taste
Directions:
- Divide the ingredients in half, and place each Fage serving in a separate bowl.
- Add equal amounts of vegetables and seasonings to each bowl, and mix together.
- Let ingredients sit for 15 - 20 minutes, and then serve. Store any leftovers in the fridge - will keep for ~3 days.