2 Healthy Palak Raita Recipe

Palak Raita are so refreshing and are super easy to make. You just need a few leaves of Palak and you are set

Raitas always adds something special to a dish. And during a hot summer day, raitas are  most welcome as they cool your body heat down. There a few raita varieties which I will be soon covering so you get options when you want to make something along with your main meal.

Today I will be covering not 1 but 2 types of Palak Raita,

1)Palak Date Raita

2)Tadka Palak Raita

These Palak Raitas goes well with roti , sabji and rice dishes.

If you wish for a sweeter raita please do check my Pineapple raita recipe

Or something more filling then check out my Aloo Raita Recipe

it’s equally delicious and equally easy to make.

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Style 1 Palak Dates Raita.

Ingredients Style 2 Tadka Palak Raita

Prepping for Style 1. Palak Dates Raita

1)Finely chop the Dates, Green Chillies and the Spinach

Method of Making Style 1. Palak Dates Raita

1)Add the chopped dated to the curd and let it rest for the next 2-3 hours.

This will make the dates softer and its taste will get incorporated with the curd.

2)After 2-3 hours add the rest of the ingredients such as the chat masala, the sliced green chilies, spinach and salt.

3) and mix well and the Palak Date Raita is ready do serve.

Prepping for Style 2 Tadka Palak Raita

1)Finely chop the Green Chillies and the Spinach.

Method of Making Style 2 Tadka Palak Raita

1. In a small pan add the oil, and once the oil is hot add the mustard seeds and 1 small dried red chilli.
2. Once the Mustard seeds start to poop then add the Kashmiri red Chilli powder and then immediately add the Chopped up Spinach.
3. Cook the spinach for the next 45 sec to 1 minute or untill the water from the spinach gets evaporated.
4. Then remove it in a bowl and wait for the spinach to come down to room temperature.
5. Once the spinach is at room temperature, then add the curd, followed by the green chillies, then the Black salt and then the roasted Jeera Powder
6. And mix well and the Tadka Palak Raita is ready to serve.

Tips:

1. Make sure the curd is not sour
2. Keep the raita once prepared in the fridge, as the curd will start tasting sour if it stays outside for long before serving.

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