My mom's makes this keerai(spinach) thandu(stem) raita when she makes keerai(spinach) kootu... I don't like to add thandu while making kootu,the reason is keerai cooks in no time but thandu(stem) takes longer time to cook,so the color of keerai(spinach) changes.
I like my greens to be fresh and the keerai(spinach) which I get in fair price have thick stems and it takes longer time to cook and if it's uncooked while having it with rice it doesn't taste good... So without wasting it I make this raitha ... These tastes great for briyani and it’s a healthy one... A change from the usual onion raita, the onion added gives a slight mellow taste... So if you haven't tried give a try and stay healthy...
Keerai thandu - 3/4 cup(chopped)
Shallots - 3
Tomato - 4 pieces
Curd - 1/2 cup
Sugar - a pinch
Salt - to taste
Oil - 1/3 tsp
Mustard - 1/8 tsp
Urad dal - 1/8 tsp
Curry leaves - few
Dried red chilly - 2
Chop the keerai thandu roughly,take a pan add in 1/3 cup of water and boil till its cooked,and drain the excess water and set a said.
Take a kadai pour in oil add the ingredients under "To Temper" and roast till the urad dal turns light brown.
Then add in shallots and tomato saute for a min or 2 and add chopped keerai thandu and saute for 2 mins and set a said to cool down.
Allow to cool down completely and pour in curd and little salt,sugar and mix well.
Serve raita with briyani or as veg accompaniments and enjoy!
If the keerai thandu your using is thin,you can skip the first step and cook while sauteing,but don't add in water,if you feel its dry just sprinkle some and cook it with closed lid.
Don't saute the onions for longer time, the crunchiness of the onion is good. Allow to cool the mixture completely or the curd might leave out lots of water.