Spinach Raita

Palak Pachadi

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Spinach Raita is a refreshing and cooling Yogurt dip that is a must when serving with spicy Biriyani or Side dish.

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Recipe Facts:

Cuisine

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INDIAN

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Total Time

20 mins

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Servings

4

– Spinach / Palak - about 8 oz / 1 ½ cups – Yogurt - 1 ½ cups – Milk - ¼ cup – Oil - 2 tsp – Cumin seeds - 1 tsp – Mustard seed - ½ tsp – Dry red chili - 2 – Red chili powder - ¼ tsp optional – Roasted cumin powder - ½ tsp – Salt - to taste – Sugar - 1 tsp

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Ingredients:

Steps 1-3

– I used frozen spinach to make raita. Place the spinach in a bowl and add 3 tablespoon of water. Microwave for 4 minutes or until the spinach has thawed and softened. – Heat 1 teaspoon of oil in a pan and add the thawed spinach to it. Add salt needed for the spinach and saute on medium heat until the water content has evaporated and the spinach appears dry. – Let this mixture cook down.

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Steps 4-5

– In the meantime whisk the yogurt. Add milk to make it a little thinner in consistency. Start with a tablespoon of milk and increase as you go and check what consistency you like the yogurt to be. – Add the red chili powder, roasted cumin powder, sugar and salt needed (remember we already added a little salt to the spinach) and whisk well.

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Steps 6-7

– Add the cooled spinach to the yogurt and mix. – Heat a small pan and add 1 teaspoon of oil. Add the mustard seeds, cumin seeds and dry red chili to the oil and let it fry until aromatic.

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Steps 8-9

– Add the seasoning to the prepared yogurt mixture. – Refrigerate until ready to serve.

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Enjoy!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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