Sautéed Spinach and Yogurt

Name: Sautéed Spinach and Yogurt (Keerai Pachadi)
Yield: Serves 8
Cuisine: India
Ingredients: 8 ounces fresh spinach leaves, well rinsed, patted dry, and finely chopped; 1 teaspoon black or yellow mustard seeds; 4 to 6 dried red Thai or cayenne chiles, to taste, stems removed; 1 teaspoon coarse kosher or sea salt; 2 tablespoons canola oil; 1½ cups plain yogurt, whisked

Keerai Pachadi

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

The secret to achieving the smoky flavor in this raita lies in allowing the dried chiles to roast in the oil until they are blackened. The smoky heat leaves a lasting impression even when masked by the heat-lowering, creamy-tart yogurt.

Ingredients

1½ cups plain yogurt, whisked
1 teaspoon coarse kosher or sea salt

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Whisk the yogurt and salt together in a medium-size bowl.
Heat the oil in a medium-size skillet over medium-high heat. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Stir in the chiles and cook until they blacken, 15 to 20 seconds.
Add a couple of handfuls of the spinach to