Palak Raita.

Made with pureed spinach and yoghurt a great dish for summers.

• Ready In: 20 mins
• Serves: 1
• Yields: 2 spoons

Ingredients

• 1⁄2 kg yoghurt
• 3⁄4 cup  pureed spinach
• 1  medium onion, chopped
• 1  teaspoon red chili powder
• 1 1⁄2 tablespoons dill, chopped
•  salt

• For tempering

• 2  tablespoons  oil
• 1 1⁄2 teaspoons cumin
• 1  green chili
• 2  garlic cloves

Directions

1. Whisk yoghurt in a bowl and add to it pureed spinach, red chillie powder, chopped onion and salt.
2. mix well and add chopped dill.
3. For the tempering, heat oil in a pan and add cumin, green chille chopped and chopped garlic.
4. when lighlty brown pour this over the yoghurt mix.
5. Add to the dish and it is ready to be served.
6. It can be served as a main dish with boiled rice or chapatis (indian bread).