Palak Raitha

If you are looking for a chutney replacement especially with akki roti (savoury rice flour rotis), then try this raitha made with spinach mixed in yogurt. The green specks of spinach in yogurt/curd are both cooling agents. Serve it with a spicy roti or it goes well with any bhaji or curry just to cool things off a bit. Spinach is rich in iron and A & K Vitamins.

Palak Raitha

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Cool raitha made with spinach

Author: Vindhya Desai

Recipe type: Side

Cuisine: Indian

Serves: 1 Cup

Ingredients

• 200 gm or packed 1 cup chopped spinach leaves
• 1 Cup Curd/Yogurt
• ½ Tsp ground black pepper
• ½ Tsp jeera powder
• ¼ Tsp amchur powder(optional)
• ¼ Tsp oil
• Salt to taste

Method

1. Saute the chopped spinach leaves in oil for 2 minutes. Let it cool
2. Whisk yogurt. Add salt. Keep aside
3. Add ground black pepper, jeera powder to the yogurt
4. Add amchur powder
5. Add the cooked spinach. Mix everything well
6. Sprinkle ground black pepper on top

Notes

Amchur powder or dry mango powder can be substituted with black rock salt or even a pinch of chaat masala
Do not overcook the spinach. Quickly saute and turn off the heat

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1. Saute the chopped spinach leaves in oil for 2 minutes. Let it cool
     
   

2. Whisk yogurt. Add salt. Keep aside
   
   

3. Add ground black pepper to the yogurt
   
   

4. Add amchur powder and jeera powder
   
   
   

5. Add the cooked spinach. Mix everything well
   
   

6. Sprinkle some black pepper on top