Spinach Kadhi
This is a spinach based curry dish prepared in buttermilk. It has a tangy taste. The curry is rich in iron as it contains spinach and peanuts. It is usually served with plain white rice but can be enjoyed as a soup.
Ingredients:
Spinach Kadhi
Ingredients
- 2 Cup Chopped Spinach
- 1/4th Cup Peanuts
- 500 Ml Buttermilk
- 200 Ml Water
- 2 Green Chilies
- 1 Stalk Curry Leaves
- 1 Tbsp Gram Flour (Besan)
- 2 Tbsp Oil
- 1 Tsp Cumin Seeds
- 1/2 Tsp Turmeric Powder
- 1/4th Tsp Asafoetida
- 1 Tsp Sugar
- Salt
Instructions
- Soak peanuts in water for 3-4 hours.
- Chop spinach finely.
- Add 1/4 tsp salt to peanuts and pressure cook it and spinach (5-6 whistles) in a separate bowls.
- Mash the cooked spinach.
- Mix gram flour to water and remove all the lumps and add it to the buttermilk.
- In a pot heat oil. Add cumin seeds. When cumin seeds starts to sputter add asafoetida, turmeric powder, chilies, curry leaves.
- Add mashed spinach.
- Add buttermilk.
- Add salt and sugar and bring the mixture to boil on a medium heat.
Notes
Salt is added to peanuts so they cook faster.