Palak Kadhi

                                                                             

For some reason Kadhi is mostly made in the summer months in our family. It is considered light and cooling,( I guess?), as it is made from yoghurt. So  come summer Kadhi is a regular feature on the menu. Generally I make the pakore wali kadhi, as that is my favourite( and the chef has first say in the matter!!) but sometimes I make vegetable based kadhis too. I have already posted one such recipe earlier....French Beans Kadhi. This is a similar kadhi made from spinach ( palak).

This kadhi is as easy as it gets and nutritious too as it has spinach.  I am sure even if you are not too fond of spinach you will like this kadhi. Once spinach has been fried well with garlic and added to the kadhi it doesn't retain it's slightly bitter taste.  Serve this kadhi with steaming rice and papad.

Ingredients: 

1 cup of yoghurt
3 tbsps gram flour ( besan)
1 cup spinach ( palak)
2 tsp garlic
1 tsp ginger
1 small onion
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
Pinch of asafoetida ( hing)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
2 tbsp oil
Tarka: 1 tsp ghee, 1/4 tsp cumin seeds and pinch of red chilli powder.

Method:    Wash spinach well and finely cut. Slice onion lengthwise, and finely chop ginger and garlic. Mix the gram flour ( besan) with little water in a bowl. Whisk the yoghurt. Add the gram flour mixture to the yoghurt and also add 4 cups of water. You can use  a blender to make a smooth mixture without any lumps.

In a heavy bottom pan put 1 tbsp of oil and add 1 tsp of chopped garlic. When garlic starts changing colour add the finely cut spinach. Saute till the spinach wilts and all water dries up. Take out and keep aside.  Now again pour 1 tbsp oil  in the heavy bottom pan and add asafoetida, fenugreek seeds and cumin seeds. When they start crackling add the onion, ginger and remaining  garlic. Saute till onions turn translucent. Add turmeric powder, red chilli powder and salt and immediately afterwards add the gram flour and yoghurt mixture. Keep stirring on high till the mixture starts boiling. Lower heat and cover.  Let it cook for ten minutes or so till the kadhi loses the raw flavour and attains the right consistency.  Add the spinach and cook for another few minutes.  Before serving heat ghee in  a small pan and add cumin seeds. When it changes colour add red chilli powder and pour over the kadhi.

If the kadhi gets too thick add more water as required. You can add finely chopped green chillies to the kadhi, at the time of adding onions, if you want. If you prefer  kadhi a little more sour, use more yoghurt than what is mentioned.