[fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” dimension_margin=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_imageframe image_id=”2224″ style_type=”glow” stylecolor=”” hover_type=”zoomin” bordersize=”2″ bordercolor=”#607d8b” borderradius=”7″ align=”center” lightbox=”no” gallery_id=”” lightbox_image=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://satvicfood.chinnajeeyar.org//wp-content/uploads/2018/07/spinachyogurt.jpg[/fusion_imageframe][fusion_text]How to prepare Spinach Yoghurt Dip ?
Ingredients:
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- Spinach – half bunch/ about 1 handful
- fresh green chillies – 1 (chopped finely)
- grated ginger- 1/2 tsp
- Curry leaves – around 5 to 6 leaves
- ghee/ butter – 1 tsp
- mustard seeds- 1 tsp
- cumin seeds – 1 tsp
- carom seeds/ ajawain seeds- 1 tsp
- Asafoetida – a pinch
- yogurt/ curd – 2 cups (beaten)
- salt to taste
- chat masala- 1 tsp (optional)
- black salt- 1 tsp (optional)
- sugar -1 tsp (optional)
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Procedure:
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- Wash the spinach leaves for a couples times. Finely chop them and set aside.
- In a small sauce pan, heat the butter/ ghee on medium heat. Add mustard seeds to the ghee once hot and fry until they pop/ splatter.
- Add cumin seeds, carom seeds and asafoetida to the oil. Once fried add curry leaves, chopped chilly and grated ginger and cook for 2 minutes.
- To the above tempering, add the chopped spinach leaves and let it cook for 2 minutes until soft.
- Add salt, black salt/ chat masala and sugar to the yogurt and whisk well.
- Now combine both the cooked spinach and yogurt. Mix well.
- Serve it at room temperature or cold to Lord Krishna and enjoy His Prasadam.
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