Keerai Thayir pachadi
Spinach raita is a quick accompaniment to rice varieties and paratha varieties. flavorful spinach yogurt dip also tastes good with chips. 5 minutes of palak pachadi is a perfect way to finish leftover spinach
WHAT IS SPECIAL ABOUT spinach raitha RECIPE?
Raita is super simple, easy to make. Mild spice dip is a tasty way to make kids eat spinach, With minimal pantry ingredients and curd, raita can be prepared within 5 minutes. Best Indian Restaurant style easy simple raita recipe. You can adjust the consistency according to your preferences by adding extra water.
WHAT KIND OF CURD SHOULD I USE FOR THE keera pachadi RECIPE?
Always use fresh thick creamy curd. I have used homemade curd, but you can also use sour cream or non-flavored Greek yogurt for raita. Use thick, well-set curd or yogurt. If you have a watery curd, set aside the whey for buttermilk and separate the thick curd and use it for raita
CAN I USE SOUR CURD?
If the curd is slightly sour, skip. Mild sour curd is fine, but if the curd is sour use milk instead of water. Avoid extremely sour curd.
SHOULD I WHISK THE CURD?
Yes, it is very important to whisk the curd well, make sure the curd is lump-free. If whey separates or curd is lumpy, it will affect the raita texture
CAN I USE ROOM TEMPERATURE CURD?
For the best flavor, I would recommend using chill curd for spinach raita. For dinner party always mix and refrigerate till you serve
WILL RAITA TASTES SPICY?
I have used 1 green chilli and it was not spicy. If you prefer spicy raita adjust chilli accordingly
CAN I SKIP BLACK SALT?
Black Salt | Kaala Namak gives a nice tangy flavor to the raita so I used it. If you don’t have it handy use extra regular salt and increase chaat masala
Can I skip sugar?
Sugar is optional but a pinch of sugar retains green and gives a nice flavor to raita
Can I fine grind spinach?
Yes, you can grind according to your preferred texture. If you are fine grinding, add little water and grind
Other pachadi recipes in TMF
CURD BASED RECIPES IN TMF
Soya brinji | soya chunk riceSpinach corn rice | Palak Makai pulaoKeerai Mor kootu | Mor keeraiManathakkali Keerai Kadayal | Manathakkali Keerai masiyal
Other Spinach based recipes
Ingredients
To temper:
1 teaspoon ghee 1/2 teaspoon mustard Seeds Few curry leaves
To saute:
1/2 teaspoon cumin seeds 100 grams spinach 10 grams coriander leaves 1/4 teaspoon ginger powder generous pinch of Chaat masala 1 green chilli adjust according to your taste generous pinch of Black salt Pinch of Turmeric powder Required Salt Pinch of Sugar
Spinach dip
1 cup thick curd 2 - 3 tablespoon water adjust according to your preference
How to make spinach raitha with step by step pictures
Add ghee to a pan and turn on the stove on medium flame
When ghee turns hot add mustard seeds and splutter
Furthermore, add curry leaves and roast; turn off the stove and transfer the tempering to the small vessel
Turn on the stove and add cumin seeds and let them splutter
Add spinach and coriander leaves; turn down to low flame
Furthermore add turmeric powder, green chilli, sugar, salt, and saute for 2-3 minutes until you see wilted spinach
Add black salt, chaat masala and ginger powder; mix well and turn off the stove
cool the spinach and coarse grind
Take thick curd to a wide vessel and whisk well until you use smooth lump free curd
Add water according to your desired consistency
Furthermore, add the coarse ground spinach and mix well
Finally, add the tempering and mix well
Refrigerate until you serve
