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Palak Raita
Method
- Chop spinach finely. Wash thoroughly.
- Partially boil the spinach without adding any water on a low flame.
- Tie the curd in a muslin cloth and suspend for about an hour to let the excess water from the curd drop out.
- Put the boiled spinach in the thickened curd.
- Add salt, chopped coriander leaves, and chopped chilies.
- For tempering heat the oil in a small kadai, add cumin seeds, when the seeds splutter, pour over the raita.
- Mix well.Chill and serve.
Ingredients:
1 small bunch - spinach (palak)
1 ½ cups - curd
1 small bunch - spinach (palak)
1 ½ cups - curd
For Masala:
1 - chilly, finely chopped
2 tbsp - chopped coriander leaves
salt to taste
To Temper:
1 tsp - oil
1 tsp - cumin seeds
RECIPES BY ANITA RAHEJA
