I recently had the pleasure of dining at Rasika, a very popular DC Indian restaurant, and trying their famous palak chaat. This dish is an amazing medley of textures and flavors, with crispy spinach playing off a sour-sweet chutney and sweetened yogurt, and I knew almost immediately that I had to try my best to recreate it. I’ve dedicated this week to a series of posts on recreating all the pieces of Rasika’s palak chaat. This post is the second in a series of three. See post 1: Chaat Masala and post 3: Palak Chaat.
This date tamarind chutney balances the sweetness of dates and jaggery sugar with the sourness of tamarind.
