Ingredients
To temper:
- 1 teaspoon ghee
- 1/2 teaspoon mustard Seeds
- Few curry leaves
To saute:
- 1/2 teaspoon cumin seeds
- 100 grams spinach
- 10 grams coriander leaves
- 1/4 teaspoon ginger powder
- generous pinch of Chaat masala
- 1 green chilli adjust according to your taste
- generous pinch of Black salt
- Pinch of Turmeric powder
- Required Salt
- Pinch of Sugar
Spinach dip
- 1 cup thick curd
- 2 - 3 tablespoon water adjust according to your preference
Instructions
- Add ghee to a pan and turn on the stove on medium flame
- When ghee turns hot add mustard seeds and splutter
- Furthermore, add curry leaves and roast; turn off the stove and transfer the tempering to the small vessel
- Turn on the stove and add cumin seeds and let them splutter
- Add spinach and coriander leaves; turn down to low flame
- Furthermore add turmeric powder, green chilli, sugar, salt, and saute for 2-3 minutes until you see wilted spinach
- Add black salt, chaat masala and ginger powder; mix well and turn off the stove
- cool the spinach and coarse grind
- Take thick curd to a wide vessel and whisk well until you use smooth lump free curd
- Add water according to your desired consistency
- Furthermore, add the coarse ground spinach and mix well
- Finally, add the tempering and mix well
- Refrigerate until you serve
Video
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Notes
- You can add extra water and fine grind spinach
- Adjust the water according to your desired Raita texture
- You can use any variety of greens and prepare raita I didn't have fresh ginger hence used ginger powder. You can use a small piece of ginger instead of ginger powder
- Coriander leaves are optional but it gives a nice flavor to the keerai raita
- You can add little coconut for extra flavor If you cook spinach with salt, you need not add additional water to cook
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