Chenopodium leavesWe need not to reiterate the refreshing taste and aroma of raita alongwith an Indian dish. If you are a raita lover, you may have tasted varities of raita, but have you ever tried making it with bathua or Chenopodium leaves?

Here we have shared a recipe of Chenopodium Leaves With Curd which is perfect accompaniment that goes with any Indian dish and the dose of green makes it a nutritious choice too.

Here's how you can make it. 

Ingredients you need to make Chenopodium Leaves With Curd

2 cup – Bathua leaves

1 cup – Yogurt

Salt to taste

½ tsp – Black salt

¼ tsp – Roasted cumin powder

For Tadka 

½ tsp – Ghee

1 tsp – Cumin

½ tsp – Red chilli powder

1 pinch – Hing (asafoetida)

Method to make Chenopodium Leaves With Curd

*Clean and remove the stems of bathua bunch. Wash the leaves well under running water to get rid of dirt.

*Heat some water in a pan and bring it to boil. Now add the chenopodium leaves to the boiling water.

*Cook for good five to seven minutes and turn off the flame. Drain the water from the leaves and keep it aside.

*Now put the leaves in a blender and blend it to make a smooth paste, also add some water if needed while grinding.

*Whisk the yogurt in a bowl.

*Add the bathua puree, salt, black salt and roasted cumin powder to the yogurt and mix them all together.

*For tadka: Heat ghee in a small pan and add cumin, once it splutters, add a pinch of hing and red chilli powder and turn off the flame.

*Pour the tadka on top of the raita. Refrigerate for some time.

*Serve chilled!

*Enjoy!