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Spinach Kadhi

16 Sep

Palakura Majjiga Pulusu


Spinach 1 bunch
Besan / Gram Flour 3 tbsps
Plain Yogurt 1 1/2 cups
Ginger 1 inch piece
Garlic 2 – 4 pods
Dry Ginger Powder a big pinch
Turmeric Powder a pinch
Salt to taste


Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove stems and finely chop spianch.
Whisk together yogurt, besan and salt thoroughly.
Peel and mash ginger.
Peel and mince garlic.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger, garlic and spinach.
When spinach wilts a bit, add whisked yogurt besan mixture, dry ginger powder and turmeric powder.
Boil the whole mixture on low flame for around 5 minutes.
Serve with steamed rice and ghee.

Notes: Make sure not to add too much of dry ginger powder.