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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (50g) Recipe makes 8 servings |
||
| Calories 26 | ||
| Calories from Fat 11 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.3g | 2% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 4mg | 1% | |
| Sodium 26mg | 1% | |
| Potassium 123mg | 3% | |
| Total Carbohydrate 2.3g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 1.8g | ||
| Protein 1.7g | 3% | |
Spinach and Dill Raita
Recipe #354682 |
7 min |
5 min prep |
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By: English_Rose
Feb 8, 2009
Another way of making raita without cucumber
SERVES 8
Ingredients
- 3 ounces baby spinach
- 4 sprigs dill
- 1 1/4 cups plain yogurt
- 3/4 teaspoon cumin
- salt and pepper
Directions
1
Place the spinach and dill in a saucepan with a tablespoon of water and cook until soft, around 1-2 minutes.2
Drain and squeeze out any excess water and finely chop into shreds.3
Stir into the yogurt with salt, pepper and the cumin.4
Serve chilled.
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- Cuisine > Asian > Southern > Indian
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- Preparation > Simple > 5 or Less Ingredients
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