A SIMPLE PREPARATION OF YOGURT, SPICES, AND HERBS. THAT TASTES JUST AS BEAUTIFUL AS IT LOOKS
This Raita with Spinach and Tadka is a refreshing, creamy side dish with a burst of flavors from the traditional Indian spices.
Whether you’re enjoying it as a cool accompaniment to spicy curries or as a tangy dip for vegetables and naan, this dish adds the perfect balance to any meal.
What is Raita?
Raita is a traditional Indian side dish made with yogurt and various flavor-enhancing ingredients like vegetables, fruits, herbs, and spices. It’s often served as a cooling accompaniment to spicy dishes, as the creamy yogurt helps balance bold, fiery flavors. The base is typically made from thick, plain yogurt that is whisked until smooth, and it can be customized with a variety of ingredients.
Common types of raita include cucumber raita, boondi raita (made with small, fried chickpea flour droplets), and mint raita. In this recipe, spinach is the star ingredient, lending its vibrant color, nutrients, and subtle flavor to the dish.
Raita isn’t just for Indian meals—it’s incredibly versatile and can be enjoyed as a dip, salad dressing, or side for grilled meats, rice dishes, or even wraps and sandwiches.
Make your raita with your choice of yogurt—whether dairy-based or plant-based like almond or cashew yogurt, which are milder in taste—this raita is smooth and rich. For extra depth of flavor, the tadka (tempering) of mustard seeds, cumin, and curry leaves is poured over the raita, giving it an aromatic, slightly smoky finish. If you’re new to these ingredients, hing (asafoetida) adds a unique, pungent flavor that rounds out the spice mix beautifully.
Why You’ll Love This Raita:
•Refreshing and Versatile: Great as a cooling side for spicy dishes or a healthy dip.
•Nutritious Ingredients: Spinach provides fiber and iron, while the yogurt adds a creamy texture and probiotics.
•Customizable: Choose your favorite yogurt and adjust the spices to suit your preferences.
Spinach Raita
A delicious spin on raita. Nutrient dense and full of flavor.
INGREDIENTS
- 2 cups Spinach Leaves, finely chopped (you can use fresh or frozen)
- 2 cups yogurt of choice (for dairy-free I like almond or cashew based yogurts which are milder in taste)
- 1/4 teaspoon Red Chilli powder
- 1/4 teaspoon Cumin powder.
- 1/2 teaspoon black pepper
- Salt to taste
- Tadka (Tempering)
- 2 tbsp avocado oil or other mild-flavored oil
- Pinch of hing/asafoetida powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig of curry leaves (about 8 - 10 leaves)
- 2 whole dried red chili
INSTRUCTIONS
- Start with prepping your spinach. Bring a pot of water with 1 tsp of oil and 1/2 tsp of baking soda to a boil. Add your spinach and blanch for two minutes. Drain your spinach and let cool.
- Next, beat the yogurt with chili powder, cumin, pepper, and salt. You want the yogurt to become smooth and creamy.
- Add in your spinach and stir through. Check the consistency of the yogurt and if you find it too thick, you can add a little water to thin.
- Make your tadka - Heat your oil in a small pan and add your tadka spices. Roast until the spices start to crackle and becomes fragrant, about one to two minutes.
- Pour the tadka over the raita.
- If serving at a later time, prepare the tadka and pour it right before serving.
