Palak Raita Recipe, Palak, How To Make Palak Raita Recipe

 A combination of spinach  and yogurt  makes  a  delicious  and  nutritious  raita .   Palak  Raita  is  a   very  comforting,  refreshing and soothing dish to the palate. It is made with blanched spinach cooked in a tempering done with mustard oil, spiced with green chillies and flavored with ginger garlic.

 Yogurt is mixed to this spinach mixture and served with roti, chapatti, paratha or rice. Raita is a luscious and stimulating relish made with yogurt added with tomatoes, onions, boondi, spinach etc. It is an important accompaniment of the North Indian everyday meal. 

 Generally a raita is combined with vegetable, or fruit, spices, fresh herbs mixed nicely together and served with Biryanis, pulaos, fried rice or Khichdi etc. The difference between a raita and this type of yogurt pachadi is the tempering of the dish. Traditionally in south India, the raita or pachadi are tempered with few seasoning to give a nice flavour whereas in North India, the raita is just plain.

 Recipe:  Spinach Raita

1. Mustard oil                          -       1 tbsp
2. Ginger, finely chopped     -       ½ tsp
3. Garlic, finely chopped      -       ½ tsp
4. Green chillies, chopped   -       2-3 nos
5. Spinach, finely chopped  -       1 cup
6. Salt                                        -       to taste
7. Yogurt, beaten                   -       1 cup

 Directions:

1. Heat some mustard oil in a pan and when it comes to smoking point, add ginger, garlic, green chillies and fry well.
2. Add finely chopped spinach, little salt and cook the spinach until soft and crispy.
3. Add this to a cup of beaten yogurt and mix well.
4. Serve this raita with pulaos, rice, chapatti etc. 

Yogurt is basically accompanied to cool down the irritant effect of some of the hot Indian spices. Raita is easy to digest dish, a very popular Indian garnish, dip or accompaniment which acts as a cooling flavour to the spicy dishes where it soothes the chilli effect in the curry and refreshes the palate. 

Spinach is a nutritional powerhouse and is recommended by dieticians to eat in any form in our daily meal. Spinach is popularly known as palak (Hindi) in most parts of India. Fresh spinach retains the delicacy of texture and green color that is lost when spinach is processed. Raw spinach has a mild, slightly sweet taste that can be refreshing in salads, while its flavour becomes more acidic and robust when it is cooked. 

Spinach stands at the top of the ranking list amongst all for the World's Healthiest vegetables for nutrient richness. Rich in vitamins and minerals, it is also concentrated in health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids to provide you with powerful antioxidant protection. 

Bright, vibrant-looking spinach leaves are not only more appealing to the eye but more nourishing as well. A daily dish of spinach in your diet is a vital part of your ongoing health and vitality. A variety of dishes can be prepared with this amazing green leafy vegetable. Spinach is low in calories, yet extremely high in vitamins, minerals and other phytonutrients (natural plant chemicals with human nutritional value.). Spinach is versatile and can be eaten cooked as a vegetable, raw in salads (a superior alternative to low nutrient iceberg lettuce) and in many other recipe forms. 

Do try preparing different types of fresh dishes.

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