Ingredients:
3/4 bunch of Baby Spinach / Ele Palak Soppu
2 cups Curd / Yogurt
1-2 Green Chillies
Pinch of Turmeric powder
Pinch of Asafotida powder
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Salt to taste
1 tsp Oil
Recipe:
Clean spinach leaves, wash them and keep them aside. Chop spinach leaves into small pieces as shown in the picture below. Chop green chillies into small pieces.
3/4 bunch of Baby Spinach / Ele Palak Soppu
2 cups Curd / Yogurt
1-2 Green Chillies
Pinch of Turmeric powder
Pinch of Asafotida powder
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Salt to taste
1 tsp Oil
Recipe:
Clean spinach leaves, wash them and keep them aside. Chop spinach leaves into small pieces as shown in the picture below. Chop green chillies into small pieces.
Put 1 tsp oil, mustard seeds, cumin seeds in a thick bottomed vessel/pan. Once it starts spluttering add pinch of asafotida powder, chopped green chillies and fry them for few seconds. Add chopped spinach leaves, pinch of turmeric powder, salt and cook them for about 4-5 mins. Keep it aside till it comes to room temperature. 
Put cooked spinach leaves, 2 cups of curd, pinch of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Keep it in a refrigerator for about 20-30 mins. It goes well with rice/pulav/chapathis/paratas.
Put cooked spinach leaves, 2 cups of curd, pinch of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Keep it in a refrigerator for about 20-30 mins. It goes well with rice/pulav/chapathis/paratas.
1 comment:
palak raita tastes very good with mooli parathas.. ymmm.. very deliciuos try it out..
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