Spinach raita is an Indian version of cooked spinach salad in yogurt dressing. It is a great accompaniment to any Indian meal and also works as a dip for pita bread.
Raita is a vegetable salad with lots of yogurt. It is a wonderful side dish and a condiment for biryani and pulao. Packed with nutrients, it is a good source of calcium and a nice addition to weekly menus.
A typical South Indian meal ends with a bowl of yogurt or yogurt rice. However, in my house it is a rarity. To incorporate yogurt in our daily food, I occasionally prepare variety of raitas or perugu pachadlu. This also takes care of my calcium intake through my diet.
Cucumber raita or carrot raita is my go to perugu pachadi and nowadays, spinach raita has become one of my new favorites. Potlakaya perugu pachadi or snake gourd perugu pachadi and Donda Kaya (ivy gourd) perugu pachadi are other perugu pachadlu I make with vegetables. When using ivy gourd, I use chopped raw vegetable. Most of the perugu pachadi recipes are similar with minor variations.
To prepare palakura perugu pachadi, cook spinach in little bit of oil, season to taste, cool and add to beaten yogurt. Preparation is similar to Tomato Perugu (yogurt) Pachadi.
Spinach Raita Recipe
- Sauté or frying pan with a lid
- Bowl & a whisk
- 1-2 teaspoon Oil
- ½ teaspoon Jeera/Cumin Seeds
- ½ small Onion chopped
- 2-3 Green Chilies chopped
- 2-3 teaspoon crushed Garlic
- Pinch of Turmeric
- Salt to Taste
- 3 oz Baby Spinach Chopped OR 2 cups Chopped Spinach
- ¼ teaspoon Mustard Powder opt
- 1 ½ cups Yogurt
- In a pan heat oil and add cumin seeds.
- When the seeds splutter, add onion, green chilies and stir. Don't have to cook until onion become translucent. Cook them in oil just to mellow the strong raw onion flavor. If one likes raw onions, slip sauteing onions and add raw onions to the raita.
- Add garlic, salt, turmeric and stir again.
- Add chopped spinach and mix well until all the spices are incorporated.
- Cover and cook for 3-5 minutes until spinach withers and is cooked.
- Add mustard powder, mix well, turn off the heat. Keep it covered and let it sit for 5-10 minutes. Spinach will continue to cook in the steam generated.
- Let the spinach mixture cool down completely and then add it to beaten yogurt. Depending on your liking, adjust the quantity of yogurt. I prefer more yogurt.
- Taste and adjust salt to taste.
- Refrigerate raita until ready to serve.
- Tastes great with biryani, pulao and also with white rice. You use it as dip.
- I used baby spinach but bunch spinach also works. I prefer baby spinach as it is pre washed and all I need to do is chop and use.
- I cook onion along with spinach to diffuse the strong raw onion flavor. If you prefer raw onions, skip that step and add the raw onions to yogurt. Raw onions also tastes excellent in spinach raita. The only problem with doing so is the bad breath from onion after eating it.
- Nutrition - values listed are approximate.
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