Last month, I shared the pumpkin+curd raita recipe. Today, I share the spinach+curd raita recipe. This, again, is from my mum’s kitchen, and a personal favourite.
I love curd, and any recipe that has curd is a favourite. Be it boondi raita, or the pumpkin raita, the cucumber raita, or the spinach raita….I love them all. And, summer is the perfect time for raita, right?
What with the heat leaving us exhausted and thirsty, round the clock, any recipe with curd is beneficial. And, it is a blessing if you are a curd-lover, for I know some people who are allergic to this milk product.
Sigh.
So, sharing today, this cooling recipe that requires no more than 20 minutes to prepare, and is not only tasty, but nutritious, too.
INGREDIENTS:
Spinach leaves – 1 bunch, washed clean
Curd – 200 gm
Green chillies – 1
Ghee – for tempering
Cumin seeds & asafoetida – for tempering
Sugar and salt – to taste.
NUTRITIONAL VALUE:
CURD:
- Rich in calcium, potassium, zinc.
- A good source of proteins, Vitamins A, B6 and B12.
- Contains live bacteria that’s great for immunity and our intestinal tract.
SPINACH:
- An excellent source of calcium, Vitamins A and C.
- Consists of fibre, protein, zinc, phosphorus and choline.
- Protects against high blood pressure and heart disease.
METHOD:
Clean the bunch of spinach leaves, wash under running water and leave it in a colander for the water to drain.
Then, chop finely the spinach leaves and the green chilli.
In a pan, pour some ghee for tempering (approx. 1 tbsp). Once it’s hot, crush some cumin seeds on your palm and add them to the ghee. Then, add the asafoetida and the green chilli.
Next, throw in the chopped spinach leaves and saute for a couple of minutes and place the lid on the pan.
Take the lid off after a few minutes, and then cook till the water from the spinach leaves evaporates completely.
Switch off the burner.
In a bowl, take the thick curd (minus the water) and whisk it well. Add sugar and salt to taste.
Add the cooked spinach to the curd and mix well.
Ta-da! Your cool spinach+curd raita is ready!
You can enjoy it with chapati (indian Flat Bread), or have it just like that. Either ways, it’s delicious and makes for a perfect accompaniment with pulav or biryani, instead of the usual cucumber raita.
Do try it out and let me know if you like it.
Love,
SHILPA…
I have never had spinach raita, but this sounds interesting and easy too. Will definitely be trying this. Thank you, Shilpa!
LikeLiked by 1 person
Do try it, Shantala. It’s really tasty. 🙂
LikeLike
I am so definitely trying this!
LikeLiked by 1 person
🙂 I am sure you will like it, Sunita!
LikeLike
Oh wow! I had never heard of spinach raita before. I think I will give this a try!
LikeLiked by 1 person
Do give it a try, Shinjini!
You will like it if you are a fan of spinach and curd. 🙂
LikeLike
You know I don’t make spinach raita but I do make bathua raita which is tasty. Only difference is I blend the cooked bathua for its beautiful green colour. It is truly tasty!
LikeLiked by 1 person
Oh, will try that someday!
Thanks Rachna!
LikeLike
Palak ka raita and bathua ka raita was a regular in my mother’s home in the winters when palak and bathua used to be available in North India. I think she prepared it differently. I think she boiled and blended since I never saw a leaf piece in my raita ever. Like others, I will not say I will try making this because I have already told you about the 2 picky eaters in my house, in your pumpkin raita post, who will only have boondi ka raita and nothing else.
LikeLiked by 1 person
Hahaha! Yes, I know, Anu, and let me tell you, you aren’t alone! My nephew is also quite particular of what he eats, and curd is something he won’t even touch. So, when he is home for lunch, I keep the raita away altogether! 😛
LikeLike
I must try this out, but probably will keep it for winter. We don’t get very good palak in summer in Hyderabad.
LikeLiked by 1 person
Winter does bring really beautiful vegetables which you can use to make not only sabji, but also raita and salads. DO try it out some day. 🙂
LikeLike
Oh I love Spinach raita. In fact like you said, anything with curd in it is wonderful for the summer.
LikeLiked by 1 person
A high five to you, fellow curd-lover! 🙂 ❤
LikeLike
This looks quite easy and healthy to make! Thanks Shilpa!
LikeLiked by 1 person
It is easy, Sanch. And, I always prefer easy-to-make recipes for I am not an enthusiastic cook. 😛
LikeLike
I make this almost every day, sometimes along with cucumber. Raitas are a big favorite at home as we love our curd quota. 🙂 And palak is wonderfully flexible as a vegetable!
LikeLiked by 1 person
I too love raitas, and wonder how those allergic to curd must feel! 🙂 They do miss out on so much!
LikeLiked by 1 person