Spinach Raitha (Keerai Kichadi)
Spinach Raitha
- Chopped Spinach…………….....3cups
- Yogurt………………………......2cups
- Red Chili………………………..2
- Cumin Seeds…………………. ..1tsp
- Mustard Seeds……………… ....1tsp
- Asafoetida………………………1/4tsp
Method
- Boil the spinach with very little water grind coarsely.
- Mix the yogurt and add the spinach in room temperature.
- Heat a pan with oil add mustard and cumin seed, and red chili.
- When the mustard crackles add to the raitha.
- Add salt and mix well.
- Instead of grinding the spinach add the spinach to the seasoning and cook till the water fully evaporates.
- Add this spinach to yogurt.
- Frozen chopped spinach can be used instead of fresh spinach.
- This raitha can be used as dip for vegetables and crackers.No seasoning is needed.
