Yogurt with spinach tempered with fresh curry leaves. This is refreshing and cooling accompaniment, which is a good way of adding iron to your diet. It can be served with biryanis, curry dishes or as a dip with crackers or pappad. Here I have added a bit of tadka to it, which if you prefer you can choose to skip. 


  • 2 Cup spinach
  • 2 Cup low-fat yogurt, nicely beaten with a whisk
  • 1 Cup low-fat milk
  • 1 Teaspoon salt
  • 1 Teaspoon black salt
  • 1 Teaspoon cumin powder

For the Tadka

  • 1 Teaspoon vegetable oil
  • 1 Teaspoon mustard seeds
  • 6 Curry leaves (Meethi Neem), chopped


Step 1:

Grind the spinach in a blender by adding a little water.

Step 2:

In a large bowl mix together the yogurt, milk, spinach puree, salts and cumin powder.

Step 3:

For the tadka, heat the oil in a small skillet and add the mustard seeds. Let them crackle then add the curry leaves.

Step 4:

Sprinkle it on top of the raita along with some red chili pepper. Serve it cool.