Healthy Bathua Raita | Easy Raita Recipe With Chenopodium
Bathua raita is a winter special side dish made with curd, bathua leaves and a few spices. It is full of nutrition and provides warmth to our bodies. Let's see step by step preparation of this delicious bathua raita with pictures.
Ingredients
- 100 gm bathua
- 300 ml curd made with toned milk
- 1 tsp all purpose salt mixture
- ½ tsp sugar
- 2-3 tbsp pomegranate seeds for garnishing
Instructions
- First, clean, wash and drain out extra water from bathua leaves. Then finely chop them and put aside.
- Now boil some water in a sauce pan. Add bathua leaves and continue boil it for 4-5 minutes.
- Strain water and let it cool completely.
- Add fresh curd in to a bowl, add boiled and cooled bathua leaves, sugar and all purpose salt mixture. mix well till all blend together nicely.
- Finally, garnish with pomegranate seeds. Serve with meal or enjoy it as a mid morning snacks.
Video
Notes
1. Always use fresh curd for making raita. It gives the best taste and texture.
2. I have used chopped bathua for making raita but some people make a puree of bathua after boiling and then add to the curd. But I like this way as it gives a crunchier texture and taste. If you like the other way then try that one.
3. You can also add a tempering made with cumin seeds and heeng and just add on the top just before the serving to give a different taste. For this first, heat 1 tsp desi ghee in a pan, add 1/2 tsp cumin seeds and a pinch of heeng powder. Pour this tadka mixture over the raita just before serving.
4. If you like spicy raita then add some chopped green chillies to it.