Palak Raita Recipe (Spinach Yogurt Salad)

Name: Palak Raita Recipe (Spinach Yogurt Salad)
Prep time: 135 min
Cook time: 15 min
Total time: 150 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup Yogurt (2 cups Curd (Dahi / Yogurt)); 2 cup Spinach (2 cups Spinach Leaves (Palak) finely chopped); ¼ tsp Red Chili Powder (1/4 teaspoon Red Chilli powder); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera) roasted); ½ tsp Granulated Sugar (1/2 teaspoon Sugar optional) — optional; ½ tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns coarsely pounded); 0 pieces Table Salt (Salt to taste); ½ tsp Vegetable Oil (1/2 teaspoon Oil); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp White Urad Dal (1/2 teaspoon White Urad Dal (Split)); 1 sprig Curry leaves (1 sprig Curry leaves)

Palak Raita Recipe (Spinach Yogurt Salad) - Indian Raita Recipes (Indian)

150 minIndian

Servings4

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Pescatarian
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Egg Free

Steps

1To begin making the Spinach Raita (Pachadi), heat oil in a heavy bottomed pan; add the cumin seeds and allow it to crackle. Add chopped spinach and sauté on high heat until tender and most of the water is evaporated.
2Set aside and allow the spinach to cool completely.
3Whisk together the yogurt, cumin powder, red chilli powder, black pepper and salt. Fold in the cooled spinach mixture into the whisked yogurt. Transfer to a serving dish and refrigerate for 2 hours before serving.
4The final step is the make the seasoning, you can use either one of the ingredients in the seasonings mentioned.
5Heat oil in a tadka pan; add the seasoning ingredients and allow it to roast and crackle. Once it roasts and crackles, turn off the heat.
6Pour the seasoning onto the Palak Raita serve it with Parathas or as a side dish along with your main course meal.