Category: Dinner, Fasting Recipes, Festive Recipes, Healthy Cooking, Lunch, Summer Recipes
Cuisine: North Indian
Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins
Raitha is an integral part of any biryanis, pulao, or mixed rice. Raitha can be made from vegetables, fruits, nuts, or a combination of them. While onion, tomato, and cucumber raithas are very commonly made, raitha with greens is a very healthy option if you like to include vegetables in many forms. This Spinach Raitha was tried recently in my Kitchen and is an instant hit. We love our greens and try to include them in form of dal, kootu, fry, or simply in salads. Cooking Greens might be a little tricky, but if cooked properly, they make great taste and flavor to any dish it is added to. Try this Spinach Raitha with your meal next time. You will instantly fall in love with it.
Ingredients
Adjust Servings
- Tempering Ingredients
Instructions
- Heat a pan with water. Add a pinch of Salt to it when it comes to boiling stage. When the water boils , add a cup of washed spinach with a pinch of sugar.
- After 2-3 mins, when the spinach is blanched, turn off stove and drain them. Add them to a bowl of ice water to stop further cooking. Squeeze water and finely chop them.
- Whisk the curd with salt. Add one chopped green chili, red chili flakes, Chaat masala. Mix together. Add the chopped spinach.
- In a small pan, add half a teaspoon of oil. When hot, add jeera seeds and roast them. Transfer the tempering to raitha and serve.
Notes
- In this recipe, I have used spinach leaves. You can also use palak greens or Pasalai Keerai that is available.
- Cooling down the spinach is ice water stops further cooking and color change in spinach.
- If you like, you can also blend the cooked spinach and add the puree to curd and make raitha.
- Red chili flakes can be replaced with pepper powder or red chili can be added while tempering Jeera Seeds.