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.
So, sharing today, this cooling recipe that requires no more than 20 minutes to prepare, and is not only tasty, but nutritious, too.
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.
- 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.
- 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.
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.