Spinach Raita with 7 Variations



Ethnicity
Indian

Type of Meal
Party, Lunch, Dinner

Type of Dish
Side Dishes, Raithas, Frozen or Chilled

Main Ingredients
Spinach (Palak) , Curd (Dahi) , Milk, Cumin seed (Jeera)

 
 
  Ingredients   Method
1 cup spinach chopped fine, boiled, drained
2 cups tied curds
2 cups milk
1 tsp. cumin powder
1 small green chilli grated
salt to taste
2 tsp. ground sugar
1/4 tsp. black salt powdered
1/2 tbsp. coriander chopped finely


Introduction to Raita

  1. Tie curds for 1 hour.

  2. Beat together curds and milk till smooth.

  3. Add all other ingredients, mix well.

  4. Chill for an hour before serving.

Making time: 10-15 minutes
Makes: 3-4 servings
Shelflife: Fresh

Variations:

Substitute chopped spinach for the following combinations:

  • Finely chopped onions and boiled potato

  • Finely chopped pineapple and apple to be added just before serving.

  • Chopped 1/2 " bits of carrots and French beans, boiled and drained.

  • Chopped cabbage and capsicum strips.

  • Chopped blanched beetroot (the colour of raita will turn pink)

  • Parboiled or soaked pulses or sprouts.

  • Carrot, capsicum, onion, potato boiled, radish, all grated together.

Note: Never add sour pineapple or use canned pineapple. Otherwise the dish may curdle.