Small Bowl of Malabar Spinach Raita
(click to enlarge)

Malabar Spinach Raita


India - Andhra
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
45 min
Yes		 Raitas are often used as a cooling salad, contrast for heavily seasoned dishes. I consider this recipe excellent as a spread, but if I wanted a "cooling" salad I'd cut the amount of both chilis in half.

4
1/2
2
----
3
1/4
1/4
5
1/16
2
1/4
----
tt
oz

c
---

t
t

t
t
t
---

Malabar Spinach (1)  
Chili Serrano (2)
Yogurt, plain
-- Tadka
Chili, red (3)
Cumin Seed
Urad Dal (4)
Curry Leaves (5)
Asafoetida (6)
Oil
Mustard Seed
-- Finish
Salt (opt)
Prep   -   (10 min)
  1. Chop MALABAR SPINACH fine. Chop CHILI SERRANO fine. Mix.
  2. Cap RED CHILIS, spill out loose seeds and crush them lightly. Mix together all Tadka items except Oil and Mustard Seed.
Run   -   (20 min - 5 min work)
  1. In a sauté pan heat Oil. Stir in Mustard Seeds and fry stirring until they are popping well, then stir in all Tadka items. Fry stirring for 15 to 30 seconds until the urad and/or chilis are darkening but not too dark, then stir in Spinach mix. Fry stirring until Spinach is well wilted and cooked through. Let cool, then chill in refrigerator.
  2. Whisk YOGURT in a mixing bowl. Fish out the Curry Leaves and whisk in Spinach mix.
  3. Check for salt. Serve as a cooling side for spicy dishes or as a spread on roti or chipatis.
NOTES:

  1. Malabar Spinach:

      (Mong Toi, Saan Choy) Weight is for leaves and tender tips after removing large stems, because steminess can vary. Around here it'll be about 8 ounces with stems. For details see our Malabar Spinach page.

  2. Chili Serrano:

      Indian chilis are scarce even here in Los Angeles - most Indian groceries stock Serranos. These are fairly hot, and around here they've become rather large, so I suggest just half of one - adjust as you desire. For details see our Indian Chilis page.

  3. Chili, Red:

      Use small dried red chilis according to your best judgement. Since this should not be very hot I use the common Japones. For details see our Indian Chilis.

  4. Urad Dal:

      This very white dal is split and peeled black urad beans (black gram). In India they are used both in bean dishes and a very common ingredient in tadkas, so are easily available in Indian markets. If you don't have them they can be omitted without greatly changing the recipe. For details see our Urad Bean page .
  5. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  6. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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