PALAK RAITA /PALAK DAHI TADKA / DAHI TADKA WITH SPINACH
Curd based dishes especially raitas are passionately eaten in India. These are essential side dishes of Indian cuisine that are served with main course. Ours is a big country with a massive yet distinct local cuisines. But interestingly, the addition of curd based side dishes are common among all the states. Raitas are curd based preparations in which raw vegetables, fruits, aromatics, and even light savoury snacks are added to lift the taste and nutritive values. These raitas are savory and mildly spiced with gut friendly spices like roasted cumin and dried mint powder
During the summer season these raitas are very beneficial to beat the heat, especially with cool veggies that are raw, fresh, and juicy. As we are still enjoying the winter season in February with sunny days here in the north, I decided to make raita with spinach(palak). To make this palak raita, palak/spinach leaves are cooked with a few spices and aromatics like ginger and garlic. This cooked spinach is added to curd to make this delightful raita. A tempering of mustard seeds, curry leaves, asafetida, and whole red chilly has taken the flavors to the next level and is worth relishing. A tadka with rai /mustard seeds gives it a warm effect, lowering the side effects of cough and colds during winter days...A must try this tasty, healthy, and unique raita with cooked spinach leaves
Prep Time – 5 minutes
Cook Time – 10 minutes
Ready in 20 minutes
Course – Main /Side Dish
Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Dahi/Fresh curd – 1 bowl (400 g)
• Palak/Spinach – small bunch (200 g)
• Mustard oil – 2 tbsp
• Ginger-chilly-garlic paste – 1 tbsp
• Salt for curd- 1/2 tsp
• Salt for spinach – 1 tsp
• Whole red chilly +green chilly – 1-2 nos
• Jeera/Cumin – 1 tsp
• Rai /Mustard – 1 tsp
• Hing/asafoetida – 1/2 tsp
• Red chilly flakes – 1/2 tsp
• Red chilly powder – 1/2 tsp
• Roasted jeera powder – 1 tsp
• Turmeric/haldi powder – 1/2 tsp
● INGREDIENTS FOR TEMPERING/TADKA
• Mustard Oil – 1 tsp
• Rai/mustard seeds – 1/2 tsp
• Hing/asafoetida – 1/4 tsp
• Whole red chilly – 1-2 nos
• Curry leaves – 8-10
● PREPARATIONS TO BE DONE
• Wash the spinach well and chop finely
• Whisk curd and add salt, red chilly flakes, and roasted cumin powder. Mix well
● HOW TO MAKE PALAK DAHI TADKA
1 – Keep a kadahi on flame and add mustard oil. Heat the oil and add jeera, mustard seeds, hing , and whole red chilies. Allow the spices to crackle
2 – Add chopped garlic and green chillies and roast for a few seconds
3 – Add chopped spinach and bhunow (roast) by stirring at intervals
4 – Add salt, turmeric powder, roasted cumin powder, and red chilly powder and mix well
5 – Within 4-5 minutes all the moisture of spinach will be gone. Switch off the flame now and allow the spinach to cool down completely
6 – When spinach is cooled down, combine it with whisked curd and mix well. Now prepare for tadka/tempering
● TEMPERING/TADKA
Heat oil in a tadka pan nicely
Add rai(mustard seeds), hing, curry leaves, and whole red chilly (you can add red chilly powder to your taste)
Allow all the spices to splatter and pour over dahi-palak. Palak dahi tadka is ready to be served
Enjoy it with any parathas, poori, sabzi or dal preparation in the main course
● YOU MAY ALSO LIKE A FEW MORE WINTER RAITAS
BATHUA RAITA /RAITA WITH CHENOPODIUM LEAVES
MOONGRA RAITA/RAITA WITH MOONG DAL FRITTERS
