Mint and Coriander Raita

Name: Mint and Coriander Raita
Prep time: 5 min
Yield: 1 cup
Cuisine: Middle Eastern

roubashahin.com.au

This raita is fresh, creamy, and comes together in minutes. A simple blend that cools down spicy dishes and works with so many meals.

PREP TIME

5 minutes

COOK TIME

SERVES

1 cup

About this recipe

This Simple Mint and Coriander Raita is one of those recipes that stays with you. I was given it one weekend by a lovely woman who cooked a goat curry for us, and she served this raita alongside it. It was cool, fresh, and honestly did the job it’s meant to do — it cut straight through the heat and balanced everything out.

What I love about this Mint and Coriander Raita is how easy and forgiving it is. You blend yoghurt with fresh herbs, garlic, and chilli, and that’s it. No cooking, no fuss. Because of that, it’s the kind of recipe you’ll make again and again, especially when you’re serving anything spicy or heavily spiced.

While raita isn’t traditionally Lebanese, I often serve it with dishes like my Ejjeh. The flavours work beautifully together, and they add that cooling element that brings the whole plate together. It also pairs perfectly with pakora — the Pakistani-style pakora I make — where something fresh and creamy on the side just makes sense.

Ingredients

250 grams natural yoghurt (1 cup)
5–7 grams fresh mint leaves (about 1⁄4 bunch), roughly chopped
15 grams fresh coriander (about 1⁄2 bunch), roughly chopped
1 garlic clove
1 long green chilli (adjust to taste)
2 tablespoon olive oil
Salt, to taste
1–2 tablespoons water, only if needed

Notes from Rouba

I like this raita herb-forward — lots of green, lots of freshness
I usually blend it smooth, but you can leave it slightly textured if you prefer
Taste before adding water; some yoghurts don’t need any at all
This is one of those recipes you adjust by eye — very rustic and forgiving

Method

Step 1. Blend the raita

Add the yoghurt, mint, coriander, garlic, green chilli, olive oil, and salt to a blender, small food processor, or use a hand blender in a deep bowl. Blend until smooth and well combined.

Step 2. Adjust the texture

Depending on the yoghurt you use, add 1 to 2 tablespoons of water and blend again, just until you reach a smooth but not runny consistency. Taste and adjust salt if needed.

A FEW THINGS YOU’LL WANT TO KNOW

Do I need to add water?
Not always. Some yoghurts are thick and need 1–2 tablespoons of water to loosen them, while others are already smooth enough. Add it slowly — too much and it will turn runny.

What if my yoghurt isn’t thick?
Then skip the water completely. This recipe works with what you have — just aim for a spoonable, creamy texture.

Are the herb amounts exact?
Not really, and that’s intentional. This is a rustic recipe. If your bunches are slightly bigger or smaller, it won’t matter — just keep the balance fresh and green.

What does it pair well with?
Anything spicy. Curries, pakora, grilled meats, and even Lebanese dishes like Ejjeh. It cools everything down and ties the plate together beautifully.