Spinach in Curd Raita

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - spinach chopped fine, boiled, drained
  • 2 cups - tied curd
  • 2 cups milk
  • 1 tsp- cumin powder
  • 1 small green chilli, grated
  • salt to taste
  • 2 tsp - ground sugar
  • 1/4 tsp- black salt powdered
  • 1/2 tbsp- coriander, chopped finely

How to Make Spinach in Curd Raita

  • Tie curd for 1 hour.
  • Beat together curd and milk till smooth.
  • Add all other ingredients, mix well.
  • Chill for an hour before serving.
  • Variations:
  • Substitute chopped spinach for the following combinations:
  • Finely chopped onions and boiled potato.
  • Finely chopped pineapple and apple to be added just before serving.
  • Chopped 1/2 " bits of carrots and French beans, boiled and drained.
  • Chopped cabbage and capsicum strips.
  • Chopped blanched beetroot (the colour of raitha will turn pink)
  • Parboiled or soaked pulses or sprouts.
  • Carrot, capsicum, onion, potato boiled, radish, all grated together.