Monday, November 21, 2011

Palak Kadhi

I was having some curd and spinach left in the fridge and wanted to finish it before it starts rotting. So thought I can try out palak kadhi. Finally when the kadhi was ready it was yummy. You can enjoy the kadhi with chapati, bajra roti or rice.

  • 1 cup spinach
  • 1 cup yogurt
  • 2 1/2 cups water
  • 1 spoon grated ginger
  • 2 gloves garlic
  • Curry leaves
  • Slit green chillies
  • 3 spoons besan atta
  • Salt
  • Sugar
  • Turmeric
  • Hing
  • 1/2 spoon dhaniya jeera powder
  • Oil
  • Jeera
Process->Chop the spinach finely. Mix the yogurt, water and besan atta and churn. Take oil in a pan when hot add jeera, curry leaves and hing. Once the jeera and curry leaves have spluttered add the green chillies, ginger garlic and turmeric and cook it. Next add the chopped spinach and cook it stirring continuously. Now add the buttermilk and besan atta mixture and cook it on a medium flame. Add salt and sugar as per taste. Once the kadhi is little thick switch of the gas and garnish it with corriander leaves

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