| • | Blend yogurt, sour cream, mint leaves, black pepper, table salt and water in a blender to a smooth paste.
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| • | Transfer the above to a serving up bowl.
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| • | Now add oil to a little cooking pan and heat up all over normal high heat.
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| • | Add cumin seeds, mashed reddish pepper, and black table mustard seeds; saute until it gives off an aroma.
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| • | Remove from the heat up and mix the above with the yoghourt mixture of the serving up bowl. Mix until combined and allow to cool.
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| • | Pudina Raita is ready. Serve chilled.
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