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