As-Salaamu-Alaikum I'm Marriam Essa-Sayed, a proudly South African Muslimah. "Foodeva Marsay" is my Lifestyle/Food Blog, with which I "Aspire to Inspire" for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life. You will find "Foodeva Marsay" dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography. I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me. Keep Smiling Marriam Essa-Sayed
This Mint and Coriander Yoghurt Dip/sauce is the perfect accompaniment to any rice dish, or delicious with all types of roasts/grills. The Delicate flavours of coriander, mint and cumin, will only enhance your dish.
Often is the case, that I may have shared a recipe or pic, on my various other social media platforms, only to realise that I had not documented it here on my Blog. This is one such recipe. A rather simple and easy to whip dip, that is almost always found on our tables, ever since I can remember. This Mint and Coriander yoghurt, also commonly known as Dhai or raita, is the perfect add on to any rice dish, grills/roasts or even savouries.
Do give it try, and I look forward to hearing from you.
Mint and Coriander Yoghurt Dip aka Dhai / Raita
Author : Foodeva Marsay
1-2 CUPS PLAIN YOGHURT
Hand full of fresh coriander/or a small bunch
1-2 sprigs of fresh mint
2-3 green chillies
1/4 -1/2 teaspoon cumin powder
Salt to taste (1/2 teaspoon or more)
~ To a blender add just 1/4 cup of the yoghurt
~ Add in the coriander, mint and chillies
~ Blend until the leaves are well ground
~ Now add this to a Mixing bowl, with the rest of the yoghurt amount
~ Now add in the salt and cumin powder and whisk in well, using a balloon whisk
~ Adjust salt to taste.
~ SERVE WITH YOUR FAVOURITE RICE DISHES, GRILLS OR FANTASTIC WITH STUFFED PARATHAS .
Notes by FOODEVA MARSAY
* You could only just use either mint or coriander on their own. But this combination in my recipe, works incredibly well together.
* Do Not Use WHOLE CUMIN SEEDS…use the powder as mentioned.
* Adjust chillie content according to your personal preference.
* In South Africa…this recipe can also be made with Sour milk (smooth). But ensure you follow as stated and whisk in for a lovely thick end result.
*Kindly share my recipes as posted,©www.marriamsayed.com*