Palak Kadhi | Spinach Kadhi

Palak | Spinach is one veggie that all three of us love and Amma ensures we have it almost every alternate day! The creative chef in her is always whipping new flavours and textures and one such creative hit is the Palak Kadhi!

So falvourful and aromatic that when this is being made, your mouth waters! Appa loves this Kadhi and enjoys this with almost anything even his favourite Idlis he loves to dunk in this Kadhi and relish!

INGREDIENTS

3 cup Palak | Spinach, finely chopped

2 tblsp Besan | Chick Pea Flour
1 cup Water
2 cups Buttermilk

1 tblsp Onion, finely chopped

1 tblsp Tomato, finely chopped

1 tsp Adrak | Ginger, finely chopped
1 tsp Dhania | Coriander Powder

1/2 tsp + 1/2 tsp Haldi | Turmeric Powder
1/4 tsp Red Chilli Powder
1 tsp Oil
1 tsp Rai | Mustard Seeds
1 tsp Jeera | Cumin Seeds
1 tsp Methi | Fenugreek Seeds
1 Sukhi Lal Mirch | Red Chilli

1 1/2 tsp Salt | To taste 

METHOD

• Wash the Palak nicely. Towel dry them and then finely chop them. Put them in a vessel. Add 1/2 tsp haldi and sprinkle very little water. Keep the vessel on low flame to blanch the Palak. Once blanched, keep aside. Do not cover the blanched Palak.
• In a mixing bowl, add the besan and using 1 cup of water make a smooth batter. Ensure there are no lumps. Mix dhania powder, haldi, red chilli powder and salt and keep aside this batter.
• Place a thick bottomed kadhai on gas. Add oil and when it is hot, add methi seeds, jeera, rai and red chilli.
• Once rai splutters, add chopped onion and ginger. Saute for 2 minutes or till onion becomes translucent.
• Add chopped tomatoes and mix well. Saute till the tomatoes are cooked. 
• Add the besan batter and buttermilk. Mix well. Ensure no lumps are formed.
• Cook the kadhi for 5 to 7 minutes. Stir once in a while to ensure the besan does not settle to the bottom of the kadhai.
• Add blanched Palak and mix well.
• Let Palak Kadhi come to a boil for 2 minutes and then switch off the gas. Transfer the kadhi to a serving bowl.
• Serve hot with Rice | Khichadi, Biryani | Pulav, Roti, Paratha

We had this Palak Kadhi today with Millet Rice - tastes heavenly!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.