Herbed Raita
Equipment
- High speed blender or small food processor
- whisk
Ingredients
- 1 cup loosely packed cilantro leaves and tender stems
- 10-12 mint leaves only
- 1 cup whole milk yogurt, Greek preferably
- 1 small clove garlic
- 1-2 green chili, Thai/jalpeno or Serrano use as needed to suit your heat tolerance
- juice from 1/2 lime or lemon about 2-3 tbsps
- ½ tsp ground cumin
- salt as needed
- ¼ cup water or as needed
Instructions
- Place the cilantro, mint leaves, garlic clove, ground cumin, salt, lemon juice, green chili, and 2 tbsp water into a blender. Pulse a few times, scraping down until a smooth consistency is achieved. Add tbsp or two of water to help the paste move along. See image above for consistency.
- In a small bowl, whisk the yogurt until smooth, creamy like whipped cream. Stir in the herbed green paste.
- Taste and adjust the salt if needed, add 1/2-1 tbsp of water to thin down if you think the consistency needs thinning. See notes for storing and freezing.
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