Ingredients:

• 1 small bunch Spinach (palak)
• 1.5 cups – Curd
• For Masala:
• 1 chilly, finely chopped
• 2 tbsp – chopped Coriander leaves
• salt to taste
• To Temper:
• 1 tsp – oil
• 1 tsp – Cumin seeds

Method:

1. Chop spinach finely. Wash thoroughly.
2. Partially boil the spinach without adding any water on a low flame.
3. Tie the curd in a muslin cloth and suspend for about an hour to let the excess water from the curd drop out.
4. Put the boiled spinach in the thickened curd.
5. Add salt, chopped coriander leaves, and chopped chilies.
6. For tempering, heat the oil in a small kadai. Add cumin seeds, when the seeds splutter, pour over the raita.
7. Mix well. Chill and serve.

Recipe courtesy of Anitha Raheja