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palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita |
Tarla Dalal
22 June, 2022
Table of Content
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.
Palak Pachadi, South Indian Spinach Raita recipe - How to make Palak Pachadi, South Indian Spinach Raita
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
5 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
15 Mins
Makes
4 servings
Ingredients
For Palak Pachadi
1/2 tsp coconut oil
1/2 cup finely chopped spinach (palak)
1 1/2 cups whisked curds (dahi)
1 tsp finely chopped green chillies
2 tbsp coarsely crushed peanuts
1/4 tsp chaat masala
1/2 tsp sugar
salt to taste
For The Tempering
2 tsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
4 to 5 curry leaves (kadi patta)
Method
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 recipe | South Indian spinach raita | spinach yoghurt raita | Video by Tarla Dalal
Palak Pachadi, South Indian Spinach Raita recipe with step by step photos
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Like palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | then do try other pachadi recipes also:
- red pumpkin pachadi recipe | Kerala style Mathanga pachadi | Indian pumpkin pachadi | Onam special pachadi |
- doodhi pachadi recipe | healthy bottle gourd pachadi | South Indian style doodhi pachadi |
- coconut pachadi recipe | coconut raita | kobbari pachadi |
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Like palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | then do try other pachadi recipes also:
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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.
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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.
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To make palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | heat 1/2 tsp coconut oil in a broad non stick pan.
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Add ½ cup finely chopped spinach (palak).
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Saute for 3 to 4 minutes on medium flame. Keep aside to cool.
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Once cooled, transfer the spinach into a deep bowl.
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Add 1 1/2 cups whisked thick curds (dahi).
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Add 1 tsp finely chopped green chillies.
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Add 2 tbsp coarsely crushed peanuts.
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Add ¼ tsp chaat masala.
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Add ½ tsp sugar.
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Add salt to taste.
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Mix well.
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To make palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | heat 1/2 tsp coconut oil in a broad non stick pan.
-
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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.
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Add ½ tsp mustard seeds ( rai / sarson).
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When the seeds crackle, add 1 tsp urad dal.
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Add 4 to 5 curry leaves (kadi patta).
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Saute on medium flame for 30 seconds.
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Pour the tempering over the spinach-curds mixture.
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Mix well and refrigerate for at least an hour.
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Serve palak pachadi recipe | South Indian spinach raita | spinach yoghurt raita | chilled.
![]()
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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.
-
-
Ensure to use fresh curd for best flavour.
![]()
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Do not overcook spinach, else it might lose its colour.
![]()
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Ensure to use fresh curd for best flavour.
Nutrient values (Abbrv)per plate
| 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 |
Click here to view Calories for Palak Pachadi, South Indian Spinach Raita
The Nutrient info is complete
Foodie #622516
Sept. 8, 2021, 11:48 a.m.
Hemali Solanki
May 12, 2021, 2:51 p.m.
Nazeer Jahan Begum
July 2, 2020, 2:53 p.m.
Payal Parikh 86
Feb. 23, 2019, 9:36 a.m.
I was quite fed up of the regular raitas like boondi raita, pineapple raita, vegetable raita so I decided to try this raita for my family and they really enjoyed it....
Meena
Sept. 26, 2013, 3:48 p.m.
Roj na regular raita thi bor thai gaya cho to aa Recipe jaruar try karo. dahi ni saathe palak aa recipe ne healthy banave che.
Loves Healthy Food
Sept. 14, 2012, 10:05 a.m.
Love the palak raita and i make it without blanching the spinach. Just chop or shred spinach and add it to full fat yogurt. I also don''t add sugar and the raita tastes fab. Nice healthy fat there.
