Bathua Raita is a cool and refreshing side dish made with yogurt and Bathua leaves. It’s like a spa day for your taste buds – soothing, green, and full of goodness.This simple yet flavorful creation involves the union of bathua leaves and yogurt, resulting in a cooling accompaniment that pairs perfectly with various main dishes. Let’s delve into the ingredients and the benefits of this delightful Bathua Raita.Bathua Raita adds a touch of freshness and nutrition to the mix.
Bathua, also known as Lamb’s Quarters, is not just a leafy green; it’s a nutrient powerhouse. Rich in iron, vitamins, and essential minerals, bathua brings both flavor and health benefits to the table. The iron content is particularly valuable, making it an excellent addition for those looking to boost their iron intake naturally.
Bathua Raiyta can bepaired with spicy curries, biryanis, or enjoyed on its own, this raita brings a burst of flavor and health benefits to your plate.
Bathua Raita |
Description
Bathua raita is a dish made with bathua, also known as lamb's quarters or pigweed, combined with yogurt (curd) and various spices. Bathua is a leafy green vegetable that is commonly used in Indian cuisine, particularly during the winter season. The leaves are rich in nutrients, including vitamins A and C, iron, calcium, and fiber. Imagine yogurt that's not just creamy but also mixed with tiny, chopped bathua leaves – it's like a flavor party in your mouth! Making it is as easy as stirring these chopped bathua leaves into thick yogurt and adding a bit of salt for taste. If you want to get a bit fancy, you can heat some oil, toss in mustard seeds and cumin seeds until they pop, and pour this fragrant mix over your yogurt. This raita is like the superhero sidekick of your main meal, teaming up perfectly with spicy dishes like biryanis or curries. Bathua brings in a hint of earthy goodness, adding a touch of nutrients like iron to your meal. So, it's not just delicious; it's a bit like having a tiny superhero on your plate!
Ingredients
Instructions
Prepare Bathua
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Wash Bathua
Wash Bathua under a cool And clean water.
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Boil Bathua
Add 1 Cup of water in a container and boil bathua.
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Stain
After Boiling Stain boiled bathua with the help of stainer.
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Grind
Add Boiled Bathua and 1 Chopped Green chilli in Grinder
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Make Paste
Make a thin and smooth paste of Bathua.
Make Raita
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Add Curd
Take 1 cup of fresh chilled curd (yogurt) and whisk it till smooth.
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Add Bathua
Add grinded bathua (reserving a few for garnishing) and green chilies. Green chilies are optional and you can skip them.
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Add Black Salt
Add 1/2 teaspoon of black salt.we add only white also but we add blacksalt for some diffrent flavour,if you want you can skip it also.
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Add Salt
Add 1/2 teaspoon white spoon.
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Add Red Chilli
Add 1 pinch of Red chilli only for little tangy taste.
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Add Jeera Powder
Add 1 teaspoon of jeera powder.
Note
If you dont have then you can alo roast it on hot tawa until it get dark brown and turn off flame when you are smell is come out of jeera from it. then Rub it with your Palm or in Kundi(Mixing pot).I use homemade jeera powder .I made it in big quantity and store it for 2 to 3 month.
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Mix
Mix all ingredient until it come in soft texture.
Tempering (Optional)
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Add Ghee
Take half teaspoon of ghee in a tadka pan and heat it on low flame.We will be tempering the raita. This step is optional and you can skip it.
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Add Mustard Seed
Add Mustard seed in a hot ghee and fry it until they get brown
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Pour Tempring
Then pour the tempering in the raita.
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Mix Tempering
Mix It well in raita.
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Serve
Raita is Ready to Serve You can enjoy it with Roti,Jeera Rice,Biryani,Roti-sabzi and whatever you want.
Note
Thorough Cleaning: Ensure that the Bathua leaves are thoroughly cleaned. Wash them properly to remove any dirt or impurities. Pay extra attention to cleaning if you're using fresh, locally sourced Bathua.
Optional Tadka Safety: If you choose to add the optional tadka (tempering), be careful while heating the oil or ghee. Stand back to avoid splattering, and add the mustard and cumin seeds cautiously to prevent burns.
Cooking Oil or Ghee: If using oil or ghee for tempering, be cautious while handling hot substances. Avoid overheating the oil or ghee to prevent accidents and burns.
