Ingredients:

• 1 cup – Spinach chopped fine, boiled, drained
• 2 cups – tied Curd
• 2 cups Milk
• 1 tsp- cumin powder
• 1 small green chilli, grated
• salt to taste
• 2 tsp – ground Sugar
• 1/4 tsp- black salt powdered
• 1/2 tbsp- coriander, chopped finely

Method:

1. Tie curd for 1 hour.
2. Beat together curd and milk till smooth.
3. Add all other ingredients, mix well.
4. Chill for an hour before serving.
5. Variations:
6. Substitute chopped spinach for the following combinations:
7. Finely chopped onions and boiled potato.
8. Finely chopped pineapple and apple to be added just before serving.
9. Chopped 1/2 ” bits of carrots and French beans, boiled and drained.
10. Chopped cabbage and capsicum strips.
11. Chopped blanched beetroot (the colour of raitha will turn pink)
12. Parboiled or soaked pulses or sprouts.
13. Carrot, capsicum, onion, potato boiled, radish, all grated together.

Recipe courtesy of Saroj Kering