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.
2 cup – Bathua leaves
1 cup – Yogurt
Salt to taste
½ tsp – Black salt
¼ tsp – Roasted cumin powder
½ tsp – Ghee
1 tsp – Cumin
½ tsp – Red chilli powder
1 pinch – Hing (asafoetida)
*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.