• 1 small bunch Spinach
• 500 gms – thick curds
• Â½ tsp – Rock Salt
• pepper to taste
• salt to taste
- Wash the spinach well and finely chop it.
- Immerse it in hot water for 2 to 3 minutes.
- Remove and immerse it in plain water for 2 to 3 minutes.
- Remove (drain out the water completely) and finely crush on a board with the help of a rolling pin.
- Churn the curd. Add spinach, salt, rock salt and pepper.
- Mix well and serve cold.
Recipe courtesy of Anitha Raheja