Bathua Raita is a healthy and refreshing recipe made from Bathua (Chenopodium Leaves) and Curd, tempered with mild spices. It is a light & delicious curd recipe combined with the health benefits of Bathua.
Raita can be used as a condiment or side dish in South Asian Cuisine, specially India, which can be made by blending curd/yoghurt with various fresh vegetables, fruits and spices.
Rich in nutrition
Bathua or Chenopodium leaves are a very good source of proteins, Vitamin A & C and various anti-oxidants.
They are also rich in fibres and good for our heart and digestive system functioning.
This recipe can be enjoyed chilled during summer. It is often served with rice preparations like Veg Pulao, Tawa Pulao, Biryani etc. and adds an extra zing to the main dish. It can also be had with stuffed Roti/ Parathas.
To make Bathua Raita at home follow the detailed step by step recipe with photos posted below.
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Bathua Raita Recipe | Chenopodium Leaves with Curd
Ingredients For Bathua Raita Recipe | Chenopodium Leaves with Curd
- 1 Bunch (250 g) Bathua/ Chenopodium Leaves
- 2 Cups Plain Curd (Yogurt)
- 3/4 Teaspoon Salt, or to taste
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
Step By Step Instructions for Bathua Raita Recipe | Chenopodium Leaves with Curd
- Wash the Bathua Leaves and remove the big stems from the end. Chop it finely and add it in a pressure cooker along with 2 cups of water. Bring it to a boil.1 Bunch (250 g) Bathua/ Chenopodium Leaves
- After it has cooked let it cool for a little while. In the meantime, whisk the curd and add salt, red chilli powder & cumin powder to it. Mix the cooked bathua with the curd. Bathua raita is ready. Serve chilled with roti, paratha or rice.2 Cups Plain Curd (Yogurt), 3/4 Teaspoon Salt, or to taste, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
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