Green Amaranth Raita

Recently I harvested lots of green amaranth from my terrace garden in Germany. Green amaranth looks like this:

Its seeds are easy to source in Germany, and the plant grows well in the summer months. Green Amaranth is known as Rajgira or Chaolai in Hindi. The seeds and leaves of this plant are used in many Indian recipes. The leaves are rich in calcium and iron and can be included in our everyday meals.

Today’s recipe, Green Amaranth Raita, is a simple yet delicious recipe that combines yoghurt, amaranth leaves and a few spices. It pairs perfectly with parantha, pulav, etc and can even be eaten on its own.

Let’s check out its recipe.

Equipment Needed:

• Pan
• Knives and Cutting Board
• Mixing bowl
• Spatula

Ingredients for Green Amarantha Raita:

• 300 ml Yoghurt/Curd
• 1 Handful Fresh Amaranth Leaves
• ⅓ tsp Turmeric Powder
• 2 tbsp Sunflower Oil
• 1 tbsp Ginger-Chilli Paste
• ⅔ tsp Salt
• 1 tsp Cumin Seeds
• 1 tbsp Finely Chopped Coriander Leaves

Method to make Green Amaranth Raita: 

• Whisk yoghurt. Add ginger-chilli paste. Mix.
  
  
  
• Heat 1 tbsp of oil in a pan. Add chopped amaranth leaves. Then, add turmeric powder and salt. Cover and cook on low heat.
  
  
  
• Once cooked, remove it and let it cool. When cooled, combine it with yoghurt.
  
  
  
• Heat 1 tbsp of oil. Add cumin seeds, asafoetida and fresh coriander seeds. Fry them on medium heat till the cumin seeds start turning brown.
  
  
  
• Then add this to the yoghurt. Mix
  
  
  
• Green Amaranth Raita is ready.
  
  

Here is the recipe in printable format:

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