palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita |
by Tarla Dalal
Added to 244 cookbooks
This recipe has been viewed 72753 times
palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | with 22 amazing images.
palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita is a totally refreshing accompaniment. Learn how to make South Indian spinach raita.
To make palak pachadi, heat the coconut oil in a small broad non-stick pan, add the spinach and saute on a medium flame for 3 to 4 minutes. Keep aside to cool. Transfer the spinach into a bowl. Add curd, green chillies, peanuts, chaat masala, sugar and salt and mix well. For the tempering, heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the urad dal and curry leaves and saute on medium flame for 30 seconds. Pour the tempering over the spinach-curd mixture. Mix well and refrigerate for at least an hour. Serve chilled.
Spinach and curd is always a very nutritious combo, making this spinach yoghurt raita a must-have. Traces of chaat and sugar make the raita tastier, while the green chillies add a bit of fire to an otherwise bland raita.
Sauteeing the palak for a couple of minutes acquire a flavours and textures that your taste buds will love to indulge in! Moreover the coconut oil used for tempering lends an authentic taste to the South Indian spinach raita.
While spinach is an antioxidant boost, curd help lend the necessary protein, calcium and phosphorus for bone strengthening process. All healthy individuals can enjoy this accompaniment. Diabetics are advised to avoid the use of sugar and all weight watchers can make their choice between low fat and full fat curd to make this palak pachadi.
Tips to make palak pachadi. 1. Ensure to use fresh curd for best flavour. 2. Do not over cook spinach, else it might lose its colour.
palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | with step by step photos.
For palak pachadi- To make palak pachadi, heat the coconut oil in a small broad non-stick pan, add the spinach and saute on a medium flame for 3 to 4 minutes. Keep aside to cool.
- Transfer the spinach into a bowl.
- Add curd, green chillies, peanuts, chaat masala, sugar and salt and mix well.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the urad dal and curry leaves and saute on medium flame for 30 seconds.
- Pour the tempering over the spinach-curd mixture.
- Mix well and refrigerate for at least an hour.
- Serve palak pachadi chilled.
Palak Pachadi, South Indian Spinach Raita recipe with step by step photos
-
Like palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | then do try other pachadi recipes also:
-
palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | is made of cheap and easily available ingredients in India: 1/2 cup finely chopped spinach (palak), 1 1/2 cups thick fresh curds, whisked, 1 tsp finely chopped green chillies, 2 tbsp coarsely crushed peanuts, 1/2 tsp sugar, Salt, 2 1/2 tsp coconut oil, ¼ tsp chaat masala, ½ tsp mustard seeds, 1 tsp urad dal and 4 to 5 curry leaves. See the below image of list of ingredients for Palak pachadi.
-
To make palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | heat 1/2 tsp coconut oil in a broad non stick pan.
-
Add ½ cup finely chopped spinach (palak).
-
Saute for 3 to 4 minutes on medium flame. Keep aside to cool.
-
Once cooled, transfer the spinach into a deep bowl.
-
Add 1 1/2 cups whisked thick curds (dahi).
-
Add 1 tsp finely chopped green chillies.
-
Add 2 tbsp coarsely crushed peanuts.
-
Add ¼ tsp chaat masala.
-
Add ½ tsp sugar.
-
Add salt to taste.
-
Mix well.
-
To make palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | we need to make tempering. For that heat 2 tsp coconut oil in a small non-stick pan.
-
Add ½ tsp mustard seeds ( rai / sarson).
-
When the seeds crackle, add 1 tsp urad dal.
-
Add 4 to 5 curry leaves (kadi patta).
-
Saute on medium flame for 30 seconds.
-
Pour the tempering over the spinach-curds mixture.
-
Mix well and refrigerate for at least an hour.
-
Serve palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | chilled.
-
Ensure to use fresh curd for best flavour.
-
Do not overcook spinach, else it might lose its colour.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per serving
Energy | 142 cal |
Protein | 5.2 g |
Carbohydrates | 6.1 g |
Fiber | 0.9 g |
Fat | 10.9 g |
Cholesterol | 12 mg |
Sodium | 20.7 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe