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
Prep time
Cook time
Total time
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
- Saute the chopped spinach leaves in oil for 2 minutes. Let it cool
- Whisk yogurt. Add salt. Keep aside
- Add ground black pepper, jeera powder to the yogurt
- Add amchur powder
- Add the cooked spinach. Mix everything well
- 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
Do not overcook the spinach. Quickly saute and turn off the heat
3.5.3208
Stepwise: