Coriander raita

Season:  All year

Type:  Side dishes

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  coriander, mint

Recipe source: Lou’s recipe

Equipment

  • metric measuring spoons & cups
  • mortar & pestle
  • chopping boards & non-slip mats
  • 1 medium knife
  • small non-stick frying pan
  • mini food processor
  • small bowl
  • grater
  • juicer
  • serving bowls & teaspoons
Ingredients

  • 250 ml yoghurt
  • 2 teaspoons cumin seeds
  • 4 sprigs mint
  • ⅓ cup coriander leaves
  • 1 teaspoon grated ginger
  • 1 long green chilli
  • 1 teaspoon lime juice
  • sea salt
  • freshly ground black pepper
What to do

  • Set out your equipment and ingredients.
  • Heat the small frying pan over medium heat.  Dry roast the cumin seeds in the pan until they smell fragrant.  Tip the seeds into the mortar and grind to a fine powder and add 1 teaspoon to the mini food processor.
  • Remove the leaves from the coriander stems and place in the mini food processor.
  • Remove the leaves from the mint stems and place in the mini food processor.
  • Peel and grate the ginger and add 1 teaspoon to the mini food processor.
  • Juice the lime and add 1 teaspoon to the mini food processor.
  • Process all the ingredients except the yoghurt to a paste.  Transfer the mixture to a bowl and add the yoghurt (if you process the yoghurt it will split and become too thin).
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