Khana- Indian Recipes and Cuisine

Method

Step 1: Stir yogurt in a bowl until smooth and creamy. Stir in spinach. Add mustard seeds, cumin, sugar, asafetida, cayenne pepper, black pepper and salt. Mix well.
Step 2: Cover and chill well before serving. (Can be refrigerated for up to 3 days.)
Step 3: Crushed mustard seeds are commonly used in water-based marinated vegetable pickles to add tang and color. Seldom have I seen them added uncooked to a dish as a seasoning. The unusual combination of uncooked spices, including asafetida, is what makes this raita outstanding. It is distinctive enough to stand on its own and makes a highly nutritious light lunch combined with one of the more substantial Indian breads, such as parathas. Crush mustard seeds in a spice grinder or with a mortar and pestle.

Ingredients

4 cups plain yogurt 1 ml

1 cup well-drained chopped 250 ml

cooked spinach

1 tsp crushed mustard seeds (see Tip, left) 5 ml

1/2 tsp cumin powder 2 ml

1/2 tsp granulated sugar 2 ml

1/4 tsp asafetida (hing) 1 ml

1/4 tsp cayenne pepper 1 ml

1/4 tsp freshly ground black pepper 1 ml

3/4 tsp salt or to taste 4 ml