9 October, 2015
SPINACH MUSTARD SEEDS CURD CURRY| PALAK LEAVES SASIVE/RAITHA| VIDEO
Today’s recipe is a specially aromatic curd based dish in which many kinds of vegetables can be used, but however today I have made this by using Palak leaves. So basically this is a kind of raita in which we put ground mustard seeds along with fresh coconut and few spices
The Kannada word ‘sasive’ translates to ‘mustard seeds’ and this dish is named after sasive (mustard seeds) because it is the key ingredient here, though put in a small quantity
Ground mustard seeds makes all the difference here, so the taste also differs from the regular raita. This is actually an accompaniment eaten with Huli anna (sambar rice), saaru anna (rasam rice) etc . But this can be paired along with any kind of rotti, chapati, paratha and also eaten directly mixed with white rice or any kind of spicy rice preparation as well
The other vegetables which can be put are, cucumber, radish, carrot, chayote squash, ripen mango, tomato, yellow Pumpkin, white pumpkin etc
Ingredients : measuring cup used – 250 ml
- Palak/spinach chopped – 1 cup
- Grated fresh coconut – 1&1/2 tbsp
- Mustard seeds – 1 tsp
- Green chilli/red chilli – 1 big or 2 small
- Thick curds – 1/2 to 1 cup
- Salt as required
PROCEDURE:
- Cook chopped palak in 11/2 tbsp of water for 5 minutes & let it cool completely
- Grind together coconut, chilli, mustard seeds & salt with 1 or 2 tbsp of water
- Combine combine Palak & ground paste well
- Add curds …mix well and serve.
We can also make Palak raita without adding ground spices, just take cooked Palak add salt, let it cool, then add in curds and it is ready to be used as a plain raita (but then, It can be called as plain raita but not as sasive). A best accompaniment with spicy parathas, spicy rice dishes etc
Below you can have a look at the video demonstration for this recipe.