Pudina & Dhaniya Raita Recipe

Pudina & Dhania Raita Recipe is so refreshing to be had along with Indian Main courses. The two most widely used Indian herbs are the coriander and mint leaves, these two have two distinct flavor and beneficial for the body in many ways. Coriander leaves are rich in Vitamin C, potassium, dietary fibers and they are really good for diabetic patients. Pudina on the other hand is a very good herb for aiding with digestive problems.  Curd (Dahi / Yogurt), Coriander (Dhania) Leaves, Mint Leaves (Pudina), Salt, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves, Asafoetida (hing), Oil   1 cup Curd (Dahi / Yogurt) 4 sprig Coriander (Dhania) Leaves , washed and chopped 4 sprig Mint Leaves (Pudina) , washed and chopped Salt , to taste To Temper 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves 1 pinch Asafoetida (hing) Oil     10   5     To begin making the Pudina & Coriander Raita Recipe, we will whip the curd with chopped coriander leaves, pudina leaves, and salt to taste. Mix well until combined.Heat a tempering pan with oil, add mustard seeds and cumin seeds and allow it to sizzle for few seconds.Once done, add curry leaves and hing and leave it to crackle. Pour the tempering oil over the raita as the tadka and serve. Serve the Pudian & Dhania Raita Recipe along with Spiced Cabbage Rice or Paneer Pulao With Green Peas with Aloo Parwal Sabzi by the side to pack it for your everyday lunch.