Mint Raita (Yoghurt) - 2
Pudina Raita - 2

Mamta Gupta

This quick sauce is for serving with Tandoori dishes and with anything where you would normally serve English Mint Sauce, like with roast lamb. Indian restaurants in UK often serve it with their tandoori dishes. The amounts are very approximate. Make it to suit your taste.

Like this recipe on Facebook 


2 tbs. of Mint Sauce, also available ready-made in UK
1 cup or a carton of yoghurt or dahi
Salt to taste. Try adding at least 50% black salt or kala namak for a better flavour.
1/2 tsp. dry roasted and coarsely ground cumin seeds (optional)


1.If the yoghurt is too thick, dilute it to a sauce consistency with a little milk.
2.Add mint sauce, salt and cumin and mix well. It is ready to serve.


If you like, you can add 1/2 roast and coarsely ground cumin seeds and a little salt.
Also see Raita Selection.

To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.

If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.

Like Mamta's Kitchen on Facebook