Bathua Raita | Bathua Curd Dip
This humble green Bathua Raita made with freshly sorted and boiled Bathua leaves is rich in savory flavors is a perfect side dish with Indian Roti!
Ingredients
- ½ cup fresh and sorted Bathua leaves 100 gm
- 1.5 cups fresh curd You may add more for creamier or add water for less creamy
- 1 teaspoon Pink Salt (Kala Namak) May use normal salt
- 1 teaspoon black pepper
- 1 small green chili optional
Instructions
- Washing the bathua leaves is an important step. The leaves are very muddy. In a large pot of water, add raw sorted chopped leaves. Let them soak in water. Take out leaves and transfer them to another pot of water. You would notice a layer of mud settled down at the bottom of the pots. Do this a couple of times using fresh water at every swap. Then transfer them in a colander and let it again be washed under tap water. Boil the water in a pot. Add washed leaves in it and let them boil on a simmer flame for about 3-5 min. They would change color from light green to dark. Note: If you would blend the leaves for adding to curd, you may skip the chopping part or roughly chop them.
- In a colander, add the boiled leaves and let them drain out excessive water. Squeeze a bit and add the cooled off leaves to blender to make a smooth green paste.While the leaves are cooling off, in a another pot, add curd and blend it with hand churn. Add the boiled bathua leaves puree. Spice the curd and add salt. Mix with a spatula.
- Top the green Bathua Raita with chopped green chilies and serve it!
Notes
- Since this curd is winter special, use a fresh homemade curd. If you have a store-bought curd, make sure to let it attain room temperature for best results.
- Since this curd is winter special, use a fresh homemade curd. If you have a store-bought curd, make sure to let it attain room temperature for best results.
- To have a smooth and creamy raita, I prefer blending it. Don't blend curd too much. We in India use wooden churn (Madhani) which is held in hands and moved in the bowl of curd. If you are using electric blender (hand or others), a pulse of 2 sec would be fine.
- To have a smooth and creamy raita, I prefer blending it. Don't blend curd too much. We in India use wooden churn (Madhani) which is held in hands and moved in the bowl of curd. If you are using electric blender (hand or others), a pulse of 2 sec would be fine.
- My version of spicy may vary a lot from yours. Start with low quantities of chili and then increase gradually as per your heat tolerance.
- My version of spicy may vary a lot from yours. Start with low quantities of chili and then increase gradually as per your heat tolerance.
Let the boiled bathua leaves cool down before blending.
Nutrition Facts
Serving size: 1 bowl
Servings: 4
Amount per serving
Calories 62
% Daily Value*
Total Fat 0.4g 0%
Saturated Fat 0.1g 1%
Cholesterol 2mg 1%
Sodium 131mg 6%
Total Carbohydrate 9.1g 3%
Dietary Fiber 0.7g 2%
Total Sugars 7.5g
Protein 6.2g
Vitamin D 0mcg 0%
Calcium 244mg 19%
Iron 0mg 3%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition
- Let the boiled bathua leaves cool down before blending.
Nutrition Facts
Serving size: 1 bowl
Servings: 4
Amount per serving
Calories 62
% Daily Value*
Total Fat 0.4g 0%
Saturated Fat 0.1g 1%
Cholesterol 2mg 1%
Sodium 131mg 6%
Total Carbohydrate 9.1g 3%
Dietary Fiber 0.7g 2%
Total Sugars 7.5g
Protein 6.2g
Vitamin D 0mcg 0%
Calcium 244mg 19%
Iron 0mg 3%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition