Bakery and Cooking Classes: Spinach Raita /Spinach Dip with Yogurt

One of the easiest way to include veggies in diet is making raita or pachadi.I like to eat raita along with my meal.Raita is a refreshing accompaniment especially for the summer and it makes the body cool,aids digestion.

This spinach raita is extremely delicious,refreshing ,creamy and a wonderful addition to a spicy meal.The use of roasted cumin powder adds a punch and flavor to the raita.Here I used the regular yogurt and it came out creamy and luscious.If you want your raita to be extremely creamy and rich use the greek yogurt.

Spinach Raitha/Spinach Dip with Yogurt

Basic Information

Preparation time 10 minutes
Cooking time 3-4 minutes

Serves 2-3

Ingredients

Ingredient	Quantity
Spinach/keerai	1-1.25 cups(finely chopped)
Thick Yogurt/thayir	1-1.25 cups
Roasted cumin powder/jeerga podi	1/2 tsp
Green chilly/pachamilagai	1 (finely chopped)
Red chilly powder/milagai podi	1/4 tsp
Salt	to taste
Oil	2 tsp

For the Tempering

Ingredient	Quantity
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(broken)

Method

Heat a pan with a tsp of oil,add the chopped green chilly and finely chopped spinach.Mix it well and cook it until the spinach wilts,keep it on a low flame for a minute.Put off the flame and let it cool down.

Take the yogurt in a bowl and add the salt,red chilly powder and roasted cumin powder.Whisk it well till it becomes creamy.

To the whisked yogurt add the cooled down spinach and mix it well.

Now in a small pan heat the remaining oil and crackle the cumin seeds,add in the asafoetida and red chilly.Add it to the yogurt mixture and mix it well.