Palak Raita (Spinach Raita)
on Dec 02, 2014, Updated Jan 02, 2024
Palak Raita or spinach raita is a simple accompaniment to almost any Indian meal. It is flavorful and light on the palette. Made using yogurt, spinach leaves and tempering of curry leaves, cumin seeds, and hing, this raita pairs well with any Indian meal. Here is how to make it.
Raita or yogurt is great for health, and in India, it is a part of most meals, especially in the South.
There are often many vegetables added to raita, such as tomatoes, onions, and carrots.
Palak Raita or spinach in yogurt is a simple accompaniment to almost any Indian meal.
It is flavorful and light on the palette.
Although raita is cooling and often eaten with biryani to cut the spice and heat, it can be eaten with plain white rice and gravy too.
Palak is one of the most eaten vegetables in India.
It is used in dishes as varied as Lauki Chana Dal, Palak Chole, Palak Corn Curry, and Palak Paneer.
Palak is high on calcium and vitamins and this raita can be prepared a couple of times every week for your dose of good nutrition.
It is also available in plenty and can be grown in one’s home.
If you want more variations in raita preparations, try out the Boondi Raita, and Kaddu Ka Raita or Pumpkin Yoghurt too.
You can make this raita with skim curd if you are looking for a healthier version.
How to clean Palak?
Green veggies have a lot of dirt inside them and it is very important to clean them well.
I soak the palak leaves before chopping them in a big tub of water.
After 10-15 minutes, the mud settles down. Gently remove the leaves from the water without stirring the water.
Then repeat this process until the water comes out clean.
You can also add some salt and a pinch of baking water while soaking the palak.
But make sure to rinse it with clean water at the end.
Serving Suggestions
You can serve this raita with any Indian style meal.
I particularly like to serve it with Veg Pulao or any biryani.
Variations
In the recipe mentioned below, I have chopped the spinach and sauteed it in oil and then added it to the yogurt.
However, you can also puree the spinach after sauteeing it if you do not like it coming in your mouth.
When I am making this raita for my son, I make to puree it so that he doesn’t even know that spinach is added in the raita.
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Step By Step Recipe
Whisk fresh curd until smooth and keep aside.
Heat oil in a pan.
Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
Add spinach and green chilli and cover and cook for 5-6 minutes until spinach is softened.
Remove the pan from heat and let the spinach cool. Add cooked spinach, cumin powder, black salt and salt in the whisked curd and mix well.
Heat oil for tempering in a pan. Once the oil is hot, add cumin seeds, mustard seeds, dry red chillies, and curry leaves and let them crackle for a few seconds. Pour the tempering over the raita.
Palak Raita Recipe
Ingredients
- 500 g Fresh curd / Yogurt
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- 2 cups Spinach / Palak (Chopped)
- 1 teaspoon Green chilli (Finely chopped)
- ½ teaspoon Roasted cumin powder
- ½ teaspoon Black salt
- Salt (To taste)
For Tempering
- 1 tablespoon Vegetable Oil
- ½ teaspoon Cumin Seeds
- ½ teaspoon Mustard Seeds
- 2-3 Dry Red Chillies
- 10-15 Curry Leaves
Instructions
- Whisk fresh curd until smooth and keep aside.
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
- Add spinach and green chilli and cover and cook for 5-6 minutes until spinach is softened.
- Remove the pan from heat and let the spinach cool.
- Add cooked spinach, cumin powder, black salt and salt in the whisked curd and mix well.
For Tempering
- Heat oil in a pan.
- Once the oil is hot, add cumin seeds, mustard seeds, dry red chillies and curry leaves and let them crackle for a few seconds.
- Pour the tempering over the raita.
- Serve the raita chilled with any Indian style meal.
