Raita is basically a condiment which goes well with pulao and biriyani. It is made with yogurt. As a child the only raita which was known to me was onion raita. Even that was not a frequent occurrence at home. So when I came across the various raitas in other blogs I was drawn to those immediately. Spinach as we all know is packed with nutrients and yogurt is a good calcium source. Both combined make this a healthy and refreshing dish. It is very kid friendly atleast in my house as my 6 yr old gets excited when I say we are having spinach raita. Now on to the recipe.
2 cups fresh spinach
1.5 cups fat free yogurt
1 tsp cumin powder
Salt to taste
Black salt (optional)
1/2 tsp oil
1/2 tsp mustard
1/2 tsp urad dal
2 red chillies
First wash the spinach and chop into pieces. Using a food processor simplifies this task greatly.
Now heat a pan with oil for seasoning. Add the mustard and let it splutter. Then add the urad dal and red chillies.
Add the chopped spinach and saute for a minute or two. Fresh spinach cooks very fast so keep an eye.
Turn the stove off when the spinach starts wilting and let it cool.
Take yogurt in a bowl and whisk it gently.
Add salt and cumin powder. If using black salt adjust the regular salt accordingly. Add the cooled spinach to it. Mix.
Healthy cool spinach raita ready to be served.
1. Pre-washed spinach/frozen spinach simplifies the task greatly.
2. Another variation would be to boil/blanch the spinach and make a puree. Then add the puree to the yogurt along with salt, red chilly powder and cumin powder. For either method seasoning is optional.
3. To prepare cumin powder dry roast cumin seeds on a low flame and powder using a coffee grinder. I normally make this in bulk to I can whip up raita quickly.
4. Can also prepare raita with no cumin powder.
5. Black salt adds that authentic taste to raita. It is totally optional.
6. Can use zucchini, cucumber or onion in place of spinach.
7. Any unflavored yogurt can be used full fat/low fat.