Saturday, January 5, 2013

PALAK KI KADHI


Spinach / palak has a high nutritional value. I add a few leaves in most of my dishes, both veg & non veg like we add coriander leaves.  Today I have tried out yogurt kadhi with palak.


Ingredients:
Yogurt / curd...... 1 cup
Gram flour / besan ... 1 tbsp
Spinach / Palak ... 1/2 cup (finely chopped)
Coriander leaves ... handful
Grated ginger ..... 1 tsp
Curry leaves ...... few
Green chillies ... 1-2
Cumin seeds ... 1 tsp
Methi seeds ..... 1/2 tsp
Asafoetida...... 2 pinches
Cinnamon .... a small piece
Cloves .........  2
Turmeric powder .... 1/8 tsp
Salt .......... to taste
Sugar ..... 1/4 or 1/2 tsp (as you like it)
Oil ...... 2-3 tsps

Method:
1. In a pan heat oil. Add asafoetida, Cumin and methi seeds. When they crackle add the cinnamon stick, cloves, curry leaves, green chillies, ginger and palak. Saute for a minute.
2. Blend the yogurt and besan together adding 2 cups water. Pour it into the pan.
3. Add the salt, sugar and turmeric powder. When it starts boiling, simmer it and let it cook for 8-10 minutes.
4. Garnish with coriander leaves and serve with plain rice.

24 comments:

  1. i love it
    i wud try to make it tomm hopefully if not then monday as its easy peasy simple and then palak is added

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  2. Real healthy one...
    http://recipe-excavator.blogspot.com

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  3. Simple & healthy..I love kadhis!!!
    Prathima Rao
    Prats Corner

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  4. kadhi is my fav too. Will try this very soon, easy but healthy version of kadhi.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/01/runner-beans-shim-bharta.html

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  5. Wat a healthy kadhi, inviting and delicious.

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  6. Healthy and comforting kadhi..

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  7. Yummy and Healthy kadhi.....
    Love the pics Shobha Ji :-)

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  8. yummm ! Kadhi Chawal is like super comfort food.. Addition of palak is a wonderful idea.. bookmarking this Shobha !

    Kalyani
    Sizzling Tastebuds
    Event : Winter Foods : 30 min Challenge

    ReplyDelete
    Replies
    1. Yes really a comfort food.. I keep making often with variations

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