Malabar spinach/ ceylon spinach is washed and finely chopped before frying it in oil along with whole spices. It is then mixed with yogurt for a quick raita. Serve malabar spinach raita with steamed rice or with roti.
Makes: around 4 Servings of Malabar Spinach Raita.
Malabar Spinach 10 – 15 Big Leaves
Plain Yogurt 1 1/2 Cups
Green Chiles 1
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash and finely chop malabar spinach.
Remove stems, wash and finely chop green chiles.
Whisk yogurt and keep aside.
Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and chopped malabar spinach.
Fry till spinach wilts, season with salt and remove from heat and keep aside to cool down.
In a mixing bowl, mix together yogurt with malabar spinach mixture and salt (if required).
Serve malabar spinach raita with steamed rice or with roti.
Notes: Make sure spinach is cooked well before removing from heat.
Suggestions: Adjust the amount of spinach in the raita according to preference.
Variations: You can also add finely chopped onion to the oil along with spinach.
Other Names: Malabar Spinach Raita.