Spinach Yogurt Salad (Spinach Raita) Recipe
Palak Raita (Spinach Yogurt Salad) is a refreshing and nutrient-packed side dish that brings together the creamy goodness of yogurt and the health benefits of spinach. This traditional Indian raita is spiced with cumin, red chili, and black pepper, making it a perfect accompaniment to any meal. Whether served with hot, fluffy phulkas or alongside lentils and vegetables, this vibrant dish adds a cooling touch to your dining experience.
Ingredients for Spinach Yogurt Salad (Spinach Raita)
| Ingredient | Quantity |
|---|---|
| Curd (Yogurt) | 2 cups |
| Spinach (Palak) – finely chopped | 2 cups |
| Red chili powder | 1/4 teaspoon |
| Cumin powder (roasted) | 1/2 teaspoon |
| Sugar (optional) | 1/2 teaspoon |
| Whole black pepper (ground) | 1/2 teaspoon |
| Salt | To taste |
| Oil | 1/2 teaspoon |
| Mustard seeds | 1/4 teaspoon |
| White urad dal (split) | 1/2 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 135 minutes
Cooking Time: 15 minutes
Total Time: 150 minutes
Servings: 4
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Step-by-Step Instructions
Step 1: Prepare the Spinach
To start, heat oil in a pan over medium heat. Once the oil is hot, add cumin seeds and allow them to sizzle for about 10 seconds. Next, add the chopped spinach to the pan and stir-fry it on high flame for a few minutes. Cook until the spinach wilts and becomes soft. Once cooked, remove it from the heat and set it aside to cool.
Step 2: Prepare the Yogurt Mixture
While the spinach is cooling, take a large bowl and add the curd (yogurt), cumin powder, red chili powder, ground black pepper, and salt. Whisk the ingredients together until smooth and well-combined. Once mixed, cover the bowl and refrigerate it for 2 hours to allow the flavors to meld together.
Step 3: Tempering (Tadka)
After the yogurt mixture has chilled for 2 hours, it’s time to prepare the tempering (tadka). In a small tempering pan, heat the oil over medium heat. Add the mustard seeds, white urad dal, and curry leaves. Let them cook for about 15 seconds until the mustard seeds begin to pop, and the dal turns a light golden color.
Step 4: Combine and Serve
Once the tempering is ready, remove it from the heat and add it to the prepared yogurt mixture. Then, gently stir in the cooked spinach. Mix everything thoroughly so the spinach is evenly distributed throughout the yogurt.
Step 5: Garnish and Serve
Serve your delicious, creamy Palak Raita chilled or at room temperature. This raita is an ideal accompaniment to meals like garlic dal, sev tomato vegetable, and phulkas. It’s the perfect cooling dish that balances out the flavors and adds a refreshing touch to your plate.
Tips for the Perfect Spinach Yogurt Salad (Spinach Raita)
- Adjust the Spice Level: The amount of red chili powder and black pepper can be adjusted based on your preferred spice tolerance.
- Texture Preference: If you prefer a smoother raita, you can blend the yogurt and spinach mixture for a creamier texture.
- Storage: This dish can be made ahead of time and stored in the refrigerator for up to 2 days. However, it is best served fresh to maintain its texture and flavor.
- Optional Add-ins: For extra flavor, you can add finely chopped onions, grated cucumber, or even a pinch of roasted fennel seeds.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 75 kcal |
| Protein | 3 g |
| Carbohydrates | 6 g |
| Fat | 5 g |
| Fiber | 1.5 g |
| Sugars | 4 g |
| Sodium | 150 mg |
| Potassium | 250 mg |
Palak Raita is a simple yet flavorful dish that perfectly complements spicy and rich Indian meals. The combination of yogurt and spinach provides a cooling contrast, while the tempering adds a delightful crunch and depth of flavor. Whether enjoyed as part of a festive meal or a regular dinner, this Spinach Yogurt Salad is sure to become a favorite in your kitchen.
