Indian Yogurt Dip
This is probably the most popular raita served at Indian restaurants. Sometimes green dye is added to the mix though that isn’t seen often anymore. I prefer to get the green colour of my Indian yogurt dip by adding extra coriander.
It is a must have Indian yogurt dip when serving papadams. I like to serve it with homemade naans wrapped around fish pakoras or minced lamb kebabs.
Feel free to play with the recipe. You can’t go wrong by adding coriander, your hot sauce of choice, grated cucumber, roasted cumin… more garlic! Indian yogurt dips can be tailored to your own taste so feel free to experiment.
I should point out that this is very much a British Indian Restaurant (BIR) style raita. Mint sauce is used instead of fresh mint which gives the raita its recognisable flavour. I use Coleman’s though any good quality mint sauce could be used.
If you enjoy this raita try my other chutneys and dips:
- 300ml plain yogurt
- 1 tablespoon garlic and ginger paste
- 1 - 3 fresh green chillies - finely minced
- Juice of 1 lime
- 1 – 2 tablespoons commercial mint sauce of your choice
- Salt to taste
- Place all of the ingredients in a mixing bowl.
- Stir it all up until combined. If you like a thinner sauce, use a whisk.
- Cover and place in the fridge for at least one half hour before serving.