Spinach raita with 7 variations
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Spinach chopped fine; boiled, drained |
| 2 | cups | Tied curds |
| 2 | cups | Milk |
| 1 | teaspoon | Cumin powder |
| 1 | small | Green chilli grated |
| Salt to taste | ||
| 2 | teaspoons | Ground sugar |
| ¼ | teaspoon | Black salt powdered |
| ½ | tablespoon | Coriander chopped finely |
Directions
Tie curds for 1 hour.
Beat together curds and milk till smooth.
Add all other ingredients, mix well.
Chill for an hour before serving.
Making time: 10-15 minutes
Makes: 3-4 servings
Shelflife: Fresh
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 ½ " bits of carrots and French beans, boiled and drained.
Chopped cabbage and capsicum strips.
Chopped blanched beetroot (the colour of raita will turn pink) Parboiled or soaked pulses or sprouts.
Carrot, capsicum, onion, potato boiled, radish, all grated together.
Note: Never add sour pineapple or use canned pineapple. Otherwise the dish may curdle.
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