Most of us Indians are familiar with the word “raita” but to my surprise, I recently found out that “palak raita” as such is new to some of them. Hence I thought of sharing this side-dish with you all. This is not only easy to prepare but also tastes good with any rice dishes such as pulao, biryani, fried rice or even puliogare to name a few. It's also a good accompaniment to any rotis, phulkas or parathas.
If interested, you can check my other palak (spinach) dishes - Palak Patradau and Dill and Spinach Curry.
|Palak (Spinach)||A small bunch|
|Curd (thick)||1 cup|
|Salt||As per taste|
|Mustard seeds||1 tsp|
|Cummin seeds||1 tsp|
|Fenugreek (methi) seeds||1 tsp|
|Dry red chilly||1-2|
- Pick and wash the fresh palak (spinach). Roughly chop them into chunks. If using steamer, steam them for about 12 mins or if cooking in water, ( use very little water as it leaves its own water) cook till they are wilted.
- In the meantime, beat or whisk the curds well and keep it aside.
- When the steamed (or boiled) spinach has cooled down, pour the beaten curds over it.
- Then add salt and prepare the tempering - Heat oil in the tempering pan and add all the ingredients mentioned under it. When it stops spluttering, switch off the flame and pour the contents on to the spinach and curd mix.
- Mix well and it is ready to be served.
|Chopped spinach in steamer|
|Just removed from the steamer|
|Curd beaten and kept aside|
|Beaten curd poured over the steamed spinach|
|Tempering under process|
|Tempering added to the above mix|
|Palak Raita ready to be served|
Preparation Time: 10 mins
Cooking time : 15 mins
Seves : 2-3 persons
- I used one red chilly for tempering. You can use more as per your taste.
- Curd used should not be sour.
- Ideal side-dish during the summers.
- It tastes good when served chilled.