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