A raita recipe for summer.

A raita recipe for summer.

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.

A cool recipe for the hot summer

INGREDIENTS:

Spinach + Curd raita

 

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.

Chopped spinach for the raita

 

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.

Spinach and curd raita

 

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.

 

Spinach and curd raita with chapati

 

Do try it out and let me know if you like it.

Love,

SHILPA…

A cooling summer raita that's delicious and nutritious, too.

18 thoughts on “A raita recipe for summer.

  1. 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.

    Liked by 1 person

    1. 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! 😛

      Like

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