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.