7 Nov 2012

Palak Kadhi

Kadhi is as I believe a Maharastrian dish..... The basic ingredient of it is curd along with the masala ingredients. I tried adding spinach to it.... and BINGO!!! it was a success. It became a hit at home. Nowadays its regularly sitting in our weekly menu.... Do give it a try and I'm sure you'll love it.... Don't get astonished with the addition of wheat flour to this.... it tastes great..... On to the recipe.......

You will need..........

Spinach - 2 cups (shredded)
Curd/Buttermilk - 2 cups (well beaten)
Wheat flour - 2 tsp
Chilli powder - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste

To Temper:
Oil - 2 tsp
Mustard - 1 tsp
Urad dhal - 1 tsp
Cumin - 1 tsp
Hing - 1/4 tsp
Ginger - i inch piece (finely chopped)
Garlic - 5 pods (finely chopped)

Get going..........
  1. Add the spice powders along with the beaten buttermilk and mix well so that there are no lumps in it.
  2. Heat a kadai with oil and temper it with the given items.
  3. Add spinach and cook till it wilts.
  4. Now add the butter milk and keep stirring until it comes to boil.
  5. Then simmer it down in low heat until the oil separates.
  6. Switch off and serve with rice.

Serve it with hot steaming rice and pappad!!!!!!!!!!!!!!!!!!!!

- You can avoid spinach and add coriander leaves at the end.
- Serving it with kara boondhi splattered on top would also taste good.
- Immersing pakodas in this kadhi though sinful would be splendid.

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