17 September, 2013

Paalak Raita

Boiled and pureed spinach mixed with fresh yogurt. A delicious accompaniment to any Indian meal.

Spinach (Paalak):  2 Cups (1 bunch)
Fresh Yogurt : 3 Cups
Mustard Seeds: 1/4 teaspoon
Oil: 1 tablespoon
Red Chili :2
Salt to taste

 Wash and blanch spinach leaves. Puree them in a blender to make a smooth paste.
Add the pureed spinach to yoghurt. Whisk it gently such that the spinach combines well with yoghurt. Add salt to taste.
For seasoning, heat oil in a small deep pan. Add mustard seeds and dry red chilies.
Once the seeds start crackling, pour oil  over the yogurt.

Your Paalak Raita is ready to eat.
Serve it chilled or at room temperature.

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