Raita a yogurt based Inidan condiment is a favorite in our family and so I make it often. With variations like cucumber raita, okra, potato raita , boondi raita etc the possibilities are endless. It is served as side dish along with vegetable rice, pulao, biryani or with rotis/parathas.
This spinach raita is an easy, healthy and a good way to eat your greens. It is a good way to sneak in veggies and feed it to the picky eaters. You can make variations by adding chopped cilantro, pepper powder, grated carrots etc
- 1 cup fresh yogurt – (plain) ( I used fat free yogurt)
- ¼ cup chopped onion
- ¼ tsp red chili powder (optional)
- Salt to taste
- 2 cups of packed spinach (cleaned and chopped)
- 1″ piece of ginger grated
- 1 green chilli chopped
- 1/2 tsp cumin seeds
- ½ tsp mustard seeds
- 1 Tbsp oil
- Note: Make sure the plain yogurt (curds) is not sour.
- Heat oil in a pan on medium heat. Add the mustard seeds and the cumin seeds.
- Add the chopped spinach, ginger, salt and green chilli to it and stir until the spinach is cooked. Remove from heat and set aside to cool.
- Take a bowl and whisk the yogurt, add milk or water to thin it. Add the cooked spinach mixture to this and mix well.
- Add the chopped onion and sprinkle some chilli powder.
- Keep the raita in the fridge if serving at a later time. If left outside it can get sour.