Each time you go to a Pakistani eatery here, there is something standard that will come with everything that you order. The best part about it is that you can dip all your food in it, pour it over your curry to mellow down the heat, or have it just like that. It is my favorite thing to have whenever I go to any eatery. Just try dunking your kebabs in them – they taste amazing.
During my initial days of blogging, I had received a request from a fellow blogger asking if I knew how to make the raita we get from Karachi Darbar. This chain of restaurants is one of the most well known Pakistani food chains here. We used to absolutely enjoy the food, but off late, I have not been liking their food, so it’s been a long time since we hopped in. 🙁 Their karahi, their tikkas, even their fried rice was out of the world. And not to talk about the raita that comes with almost everything. That reminds me about a restaurant called Pak Ghazi, which became off business recently, God knows why. Their food was also amazing.
OK, coming back to our recipe, which is the raita. The star ingredient is the cumin and then the mint for me. But you can flip it depending upon your choice. I have chosen to muddle the mint so that there are some bites and some are pasty. You can grind the mint into a paste completely and that will give you a greener raita. Try this with your biriyani, your tikkas or your parathas and I am sure you will relish it to the most. Off to this really simple recipe….
- 1 cup yogurt, whipped
- ¾ tsp cumin powder
- 5-6 mint leaves, finely chopped
- 1 green chilli, minced finely
- Salt to taste
- Slight muddle the mint leaves and chili till it becomes a little pasty.
- Add the remaining ingredients and whisk till smooth.
- Leave in the fridge for as long as possible for the flavors to mingle.
- Serve cold with biriyanis or parathas.