Palak Kadhi

Ingredients :

• Low fat curds [ dahi ] - 1 cup
• Bengal gram flour [ besan ] - 2 tbsp
• Green chilli ginger paste - 1tsp
• Green paste - 1 tsp
•  [ 1 tsp grated fresh coconut, 1 / 4 cup mint leaves, 2 cupe coriander leaves, 1 tbsp rice flakes, [ soaked ]
•     2 green chillies, 1 tsp jeera and salt. Mix all the ingredients and blend to a smooth paste in a mixer using little water. ]
• Mustard seeds - 1 tsp
• Cumin seeds - 1 / 2 tsp
• Fenugreek seeds - 1 / 4 tsp
• Curry leaves - 2 to 4
• Asafoetida - 1 / 4 tsp
• Sugar - little
• Grated garlic - 1 / 4 tsp
• Palak puree - 1 / 2 cup
• Salt - as required
• Coriander leaves - little [ for garnish ]

Method :

Whisk the curds along with the besan and 2 cups of water till it is smooth. Then add the ginger- green chilli paste and mix well. Then keep aside. Heat 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. Add the besan-curds mixture and continue stirring till it comes to boil. Add the sugar, garlic, spinach puree and salt. Mix well and simmer for 5 to 10 minutes. Garnish with chopped coriander. Serve hot with roti, steamed rice.