Spinach Raita

"Simple spinach raita recipe! Spinach-yogurt relish that you can enjoy as a dip or spread. You can also serve it along with rice and flatbreads!"

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Spinach Raita

YIELD

4

CUISINE

South Indian

TIME

35 min

COURSE

Entree

Ingredients

Keerai Thayir Pachadi

– 6 oz spinach – 2 green chili or to taste – 2 tbsp cilantro approx – 5 to 7 curry leaves – ½ cup yogurt – ¾ tsp salt or to taste – 2 tsp oil preferably coconut oil – ½ tsp mustard seeds – ½ tsp urad dal – ⅛ tsp asafoetida Measurement details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml.

You will need:

Instructions

Simple & easy-to-follow

Step 1

In a wide bowl, add spinach, curry leaves, cilantro, and green chili.

Add approx 1 liter of hot water, cover the bowl with a lid, and let the spinach mix sit for 4-5 minutes.

Step 2

Drain the water after 5 minutes and run it through cold water to retain the color of the spinach. Let this blanched mix sit for 10 minutes.

Step 3

Add this spinach mix to the mixer jar and add salt too.

Step 4

Puree it — no need to add any water. You can use a hand blender to puree it as well.

Step 5

Transfer it into a serving bowl and add the yogurt.

Step 6

Using a hand whisk, mix the yogurt and spinach puree thoroughly without any lumps.

Step 7

In a separate tempering pan, heat the oil. When the oil is hot, add mustard seeds, urad dal, and asafoetida. When the mustard seeds splutter, add them to the raita, and that’s it. The spinach raita is ready.

Step 8

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Vidhya

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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