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These days, Amaranth greens are being sold in the market. Amaranth is a green vegetable that grows during the rainy season and is rich in nutrients. Eating amaranth provides many benefits to the body. This increases red blood cells in the body. Those who are suffering from anemia and low hemoglobin should consume Amaranth. Most people prepare and eat amaranth greens or vegetables. But once you make amaranth raita and eat it, you will keep licking your fingers. Amaranth raita tastes so tasty that it will double the taste of your food. You can eat Amaranth Raita as a side dish with any vegetable. If you don’t feel like making vegetables, you can eat roti-parathas with just this raita. Let us know the easy recipe of making amaranth raita.

Amaranth Raita Recipe

First step- To make raita, first take amaranth leaves and wash them thoroughly with water 2-3 times. Now remove the big stalks and put the amaranth leaves in the cooker. Add half cup water and cook till 1 whistle. Turn off the gas and let the amaranth cool down.

Second step- Now take curd and make it smooth by putting it in a mixer or by beating it with the help of a whisker. When the amaranth leaves cool down, put them in a mixer and grind them. While grinding Amaranth, add 2-3 cloves of garlic, 2 green chillies, half inch piece of ginger and grind them. Put this paste in a strainer and filter it with the help of a spoon. Mix ground amaranth paste in curd.

Third step- Add raita masala, black salt, white salt, black pepper, roasted jaari powder, 1 pinch of red chilli to curd. Mix everything. If you like boondi in raita then you can add it. Now finally add asafoetida to give smoky flavor to the raita.

Fourth step- To apply tempering, heat mustard oil in a pan. Add cumin seeds and a little more amount of asafoetida in it. You can also add 1-2 cloves of garlic finely chopped. Now put the entire ladle including tadka in the raita and cover it immediately. This will add smokey flavor to the raita. Seasoned raita also tastes more tasty.