Super easy to make – the crunch of the tadka and the hit of heeng along with green chillies take this simple yet delectable dish to the next level – the versatility of this Bathua raita is amazing too!
I love my greens, in every way. Mixed in dals, in salads, in paranthas as saags and in raitas. Actually especially in raitas. Bathua’s scientific name is Chenopodium album and is commonly known as Lamb’s Quarters in English. It is also known as pigweed, goosefoot, and wild spinach. It is a very popular green grown in the north of India, especially Punjab and you will have a true Punjabi often tell you that sarson ka saag is not a real sarson ka saag without bathua in it. This Bathua raita is a family favourite, and you’ll know why soon enough!
Another thing which is made very commonly with bathua is the bathua raita. I have very fond memories of this raita while growing up. Sadly, the leaves are not so commonly available in Bangalore, so the green vanished from my life for a while. However, suddenly again from the past two years, I see things changing. Maybe it’s the vast north population moving to Bangalore, I have to thank, or maybe it’s just that everyone wants to eat newer and newer things! Whatever the reason may be, it totally works for me since I am getting my beloved leaves. Having Bathua in any way is the best way to replenish the nutrients in your body, tastily too.
The first thing I did with the leaf when I got it (actually, strike that, the second, since I used it while making saag first like any proud punjabi) was to make the Bathua raita. Easy, super nice on the palate, healthy but super yummy. What a brilliant combination, right? The crunch of the tadka and the hit of heeng combined with the yumminess of the curd along with the bathua make this raita completely irresistible! And I am not complaining 🙂
Similar recipes :
Bathua Raita : Eating your Greens
- 2.5 cups curd
- to taste salt
- 2 green chillies chopped
- 1 tsp jeera seeds
- 1/2 tsp mustard seeds
- Blanch the bathua leaves in boiling water for about 3-4 minutes.
- Drain and put in chilled water immediately so that it stops cooking further, this also keeps the leaves bright and green.
- Using the hand blender give the leaves a quick blend, don't make a paste out of it though.
- Whisk the curd well and keep aside.
- Heat the oil in a small pan and add hing to it, after a minute add mustard and jeera seeds. Once they start to crackle, add the green chillies and fry for a minute.
- Add bathua and salt to the whisked curd and top with the tadka.
- Served chilled, I like making it and serving after an hour, the flavours blend beautifully in that time.