Palak Raita or spinach raita is a simple accompaniment to almost any Indian meal.It is flavorful and light on the palette. Made using yogurt, spinach leaves and a tempering of curry leaves, cumin seeds and hing, this pairs well with any Indian meal.Here is how to make Palak Raita Recipe.
Raita or yoghurt is great for health, and in India, it is a part of most meals, especially in the South. There are often many vegetables added to raita, such as tomatoes, onions and carrots.
Palak Raita or spinach in yoghurt is a simple accompaniment to almost any Indian meal.
It is flavorful and light on the palette.Although raita is cooling and often eaten with biryani to cut the spice and heat, it can be eaten with plain white rice and gravy too.
Palak is one of the most eaten vegetables in India. It is used in dishes as varied as Palak Chana Dal, to Palak Chole, Palak Corn Curry and Palak Paneer.
Palak is high on calcium and vitamins and this raita can be prepared a couple of times every week for your dose of good nutrition. It is also available in plenty and can be grown in one’s home.
If you want more variations in raita preparations, try out the Vermicelli Raita,Boondi Ka Raita and Kaddu Ka Raita or Pumpkin Yoghurt too. Fruit Raita can even be enjoyed as a snack or dessert.
Here is how to make palak raita or spinach raita.
Step 1: Ingredient's
The ingridients are basic nothing much needed.
1) 500 g Fresh curd / Yogurt.
2) 1 tbsp Oil.
3) 1/2 tsp Cumin seeds.
4) 2 cups Spinach / Palak chopped.
5) 2 Green chilli Finely chopped.
6) 1/2 tsp Roasted cumin powder.
7) 1/2 tsp Black salt (Use salt according to taste).
Step 2: Youghurt Whisking.
Whisk fresh curd until smooth and keep aside.
Shaking it well will make the curd smooth and softer to eat.
Do this step for 5 minutes and you are good to go.
Step 3: Heating the Oil.
Heat oil in a pan.
￼Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
Step 4: Adding Greenery to Recipe.
Add spinach and green chilli and cover and cook for 5-6 minutes until spinach is softened.
Step 5: Add Everything in the Youghurt.
Remove the pan from heat and let the spinach cool. Add cooked spinach, cumin powder, black salt and salt in the whisked curd and mix well.
Step 6: Adding Flavour.
Heat oil for tempering in a pan. Once the oil is hot, add cumin seeds, mustard seeds, dry red chillies and curry leaves and let them crackle for a few seconds. Pour the tempering over the raita.
Step 7: Ready to Serve.
Finally mouth watering and at the same time healthy and oraganic palak raita is ready to be grabbed.
Step 8: Nutrition Value.
Amount Per Serving
Calories 154Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 5g25%
Total Carbohydrates 9g3%
* Percent Daily Values are based on a 2000 calorie diet.
Participated in the
Organic Cooking Challenge