Palak Kadhi


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Ever thought of making kadhi with an infusion of palak? Sounds strange, but tastes and looks very interesting. Palak purée and green paste imparts a bright green colour and vitamin A to the dish. You can skip the garlic if you do not like its flavour. Relish this kadhi Handi Khichadi, page 28 or Fada ni Khichadi.

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Makes 4 servings
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Ingredients

Method
  1. Whisk the curds along with the besan and 2 cups of water till it is smooth.
  2. Add the ginger-green chilli paste and green paste and mix well. Keep aside.
  3. Heat a non-stick pan on a medium flame and when hot, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida and dry roast for about 30 seconds.
  4. Add the besan-curds mixture and continue stirring till it comes to boil.
  5. Add the sugar, garlic, spinach purée and salt, mix well and simmer for 6 to 8 minutes.
  6. Serve hot garnished with coriander.
RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
1 review received for Palak Kadhi
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 Reviewed By
Foodie #569108November 21, 2012

very tasty and healthy kadhi.. good combination of all greens .. I really liked it and will be preparing it often. :)

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Reviewed November 21, 2012by Foodie #569108

very tasty and healthy kadhi.. good combination of all greens .. I really liked it and will be preparing it often. :)

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