PALAK KADHI, how to make spinach-yogurt sauce

The greenish-yellow Palak kadhi , when served warm, is so very tasty and is a perfect side for
Green moong khichdi.
This green leafy Palak/spinach is packed with several nutrients...
*Rich in Vitamin C and Iron, hence helps improve metabolism and helps you lose weight.
* Great for your heart.
*Has a low glycemic index and controls blood sugar, is very very good for diabetic patients
*Relieves constipation
*Great for your skin, since Palak can prevent wrinkles and prolong the symptoms of ageing.
*Prevents Cancer
*Great for your vision and improves your brain function.
According to me, just beauty without a good heart is a total waste..........this Palak Kadhi is not only beautiful but also is rich in qualities!!!

Served with the Green moong Khichdi....

Ingredients

Fresh curds/yogurt - 2 cups

Palak - 1 bunch, washed, and just the leaves taken

Besan/channa dhal flour - 3 tsps

Chilli powder - 3/4 tsp

Jeera powder - 3/4 tsp

Coriander powder - 3/4 tsp

Sugar - 2 tsps

Turmeric powder - 1/2 tsp

Salt to taste

 To grind along with palak

A small piece ginger

To season

Oil  - 3 1/2 tsps (1/2 tsp for tossing spinach)

Hing powder - 1/2 tsp

Jeera - 1 tsp

Red chillies - 2

Recipe cuisine: North Indian; Category: Lunch/dinner/side

Prep time: 5 mts; Cooking time: 10 mts

Serves 2-3

Curds topped with turmeric, chilli, coriander and jeera powders and sugar

and whisked well

Pour 1/2 tsp oil in a pan, add the spinach leaves, reserving some for the final garnish. It will secrete water by itself as you start tossing

and within 3-4 minutes, will become like this

Let the palak cool down, load it into a blender jar along with ginger piece

and blend into a smooth puree

Add salt to taste to the whisked curds

In a pan, add oil and the seasonings, above mentioned

And pour on the whisked curds

Keep on low flames on the stove, adding the spinach-ginger puree also to it.

Take care to keep on stirring, otherwise, if left alone uncared for, it might curdle. When it starts frothing in the corners, switch it off.

Now, chop the fistful of palak you have reserved aside, toss it in the pan, which will have the stickiness of the earlier seasoning.

In no time, it will shrink

Add this also to the Kadhi.

Serve this beautiful looking, rich in qualities-Kadhi with any Khichdi of your choice. 

This post first appeared in www.malpatskitchen.com

Categories: Accompaniment & dips, Inseparable Combos, Kadhi varieties, Side dishes for rotis & poories, Spinach recipes