Takatlya Mirchicha Palak Raita - Spinach Raita with Buttermilk Chillies

Buttermilk Chillies are green chillies that are stuffed, soaked in buttermilk, and then dried for few weeks in hot sun.  We used to make this on Aji's gacchi (rooftop) along with Sabudana papdis (Tapioca chips).  In the US, putting a 2 meals together is a task in itself. So I dont think making buttermilk chillies is on the top of my list.  I just get them from India each time I go back.  If you do not have buttermilk chillies, just use regular red chillies.  However, it is the stuffing in the buttermilk chillies that gives it a unique taste. They are great toppers on rice and dal as well.

2 cups of yogurt, beaten really well
1.5 cups fresh spinach, finely chopped
1/4 cup red onions, cut lengthwise
Handful of cherry tomatoes, cut into fours
Salt
Sugar
Black pepper

Tempering:
Oil
1/2 tsp cumin seeds, roasted previously
1/4 tsp turmeric powder
Dash of asofoedita/hing
2 to 4 Buttermilk chillies or Red chillies

Beat yogurt with a fork really well.  Add the spinach, onions, and tomatoes.  Add salt, a pinch of sugar, and dash of black pepper.  Mix well.  Prepare the tempering in a tempering bowl. Heat oil, add cumin seeds and when they sputter add hing and then turmeric powder followed by the chillies. Pour over the yogurt mix.  Mix and serve. 

Raitas are generally used as sides to Indian meals to take the heat off from the main dishes. One can use this as a dip as well.  However, since the yogurt could get a bit runny if using this recipe as a dip, add part sour cream to thicken it up. 

Note: If using buttermilk chillies, you may want to break open the chillies to release the taste.