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.
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.
Add this spinach mix to the mixer jar and add salt too.
Puree it—no need to add any water. You can use a hand blender to puree it as well.
Transfer it into a serving bowl and add the yogurt.
Using a hand whisk, mix the yogurt and spinach puree thoroughly without any lumps.
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.
Adjust the salt and green chilies to taste.
You can try making similar raita with amaranth greens. I have tried with both red and green amaranth but not with other varieties.
Refer to the post for the tips for making the perfect spinach raita and how to use the puree in different ways.