I used frozen spinach to make raita. Place the spinach in a bowl and add 3 TBSP of water. Microwave for 4 minutes or until the spinach has thawed and softened.
Heat 1 tsp 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 TBSP 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 tsp 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.