Watermelon & Mint Raita

A creamy yogurt dressing to accompany fresh vegetables, or an Indian vegetable dish.


6 people


  • 2 cups plain yogurt
  • 1 tablespoon lemon juice
  • pinch of salt
  • 1 tablespoon vegetable oil
  • 2 teaspoons whole brown or black mustard seeds
  • 2 teaspoons whole cumin seed
  • 3 tablespoons chopped fresh mint leaves, more for garnish
  • 2 cups seedless diced watermelon


Put the yogurt in a bowl with the lemon juice and salt.  In a small saucepan, heat the oil over medium flame. When it is hot, add the mustard seed, then the cumin and stir for a minute or two while the mustard sizzles and pops.  Pour the seeds over the yogurt. Stir in the chopped mint leaves with the watermelon.  Serve the raita with a few torn mint leaves on top as garnish.


Edible Boston, Summer 2008