Ingredients

• 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.