PALAK KI KADHI

Indian Cooking Terms

Palak Moong Dal

FRANKIE – KATHI ROLL

PEANUT AND RAISINS COOKIES

JOWAR KI ROTI

CORN TIKKI PATTIES

Every thing about PALAK KI KADHI | Vahrehvah :

Palak ki kadhi is an excellent dish rich in iron and minerals made with spinach leaves and curds. Spinach curry cooked in sour yoghurt with spices filled with iron and delicious to taste goes very well with plain rice. Kadhi or Karhi is a popular North Indian and Pakistani dish.

This dish is popularly prepared in the states of Rajasthan, Gujarat and Maharashtra and other parts of India too. It is a spicy thick gravy dish made with chickpea flour (called as Besan atta in Hindi) and contains a variety of vegetable or vegetable fritters called pakoras to which sour yoghurt is added to give it little sour taste.

This dish is often eaten with boiled rice or roti and among the Sindhi people, it is variety popular and often vegetables are also added. Generally in North India, the Pakodas (Pakodi ki kadhi) are added to the chickpea gravy and sour yogurt is added to enhance flavor to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with Khichdi, roti, parantha and rice and considered as a light meal.

Rajasthani and Gujarati kadhi differs from the northern varieties (Punjabi kadhi). Traditionally it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakoras and its consistency is slightly thinner than the kadhi made in the North.

The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. In Pakistan it is mostly served with boiled rice and naan. Fish Karhi and Egg Karhi are also popular in Pakistan A Kadhi has two components namely the curd based gravy and the additional component which enhances the taste by imparting its own flavor.

The famous Punjabi Pakodi Kadhi has gram-flour dumplings called Pakodi while down south it is called Mor Kolumbu and the Pakodi is replaced by a variety of vegetables such as White Pumpkin, Radish, Okra, Snake gourd etc. Most of the regions in India have their own variant of the 'Kadhi'.

In North India, the 'Kadhi' has gram flour ' onion pakodas' (onion fritters or dumplings) added to make a more hearty kadhi while the Sindhi community have their own version of the kadhi which does not have yoghurt at all, but uses tamarind pulp to give the kadhi a sour taste.

Spinach is a rich source of iron and minerals and found in significant amounts. You can also add vegetables to the kadhi gravy while it is cooking especially the spinach and methi (fenugreek leaves). They enhance the flavors of the kadhi and have a distinctive taste.

For preparing this delicious and tangy spicy palak ki kadhi, first heat the oil in a kadai or pan and add red chilies, fresh curry leaves and allow the tempering to crackle a little.

Add spinach (palak leaves) and stir for ½ minute and cover the kadai turning the flame slow.

Meanwhile beat the curd along with the masala paste, turmeric and besan into a homogenous paste and slowly add water. When the palak is half cooked, add the curd mixture and stir well.

Now add the salt according to taste and let it be on the flame till a boil comes. Garnish with freshly chopped coriander leaves. Serve with boiled rice and papad which makes an exciting meal.

Do click below for the detailed recipe:

https://www.vahrehvah.com/palak-ki-kadhi-recipe

Tip: Kadhi should not be too watery or too thick. You can adjust the consistency by adding water diluted with besan.