Spinach Dumplings in Curd Curry
by Tarla Dalal
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Added to 65 cookbooks
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This amazing preparation will be quite unlike anything you have tasted so far! A gravy of curds flavoured with a semi-spicy paste plays a host to delicious yet nutritious spinach dumplings. A wonderful accompaniment to roti, khichdi and rice, the Spinach Dumplings in Curd Curry is a novel dish that must be tried to be believed.
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into round balls.
- Steam the dumplings in a steamer for 5 to 7 minutes. Keep aside.
- Combine the curds, turmeric powder, prepared paste, salt and ½ cup of water in a deep bowl, whisk well and keep aside.
- Heat the oil in a non-stick kadhai and add the mustard seeds and urad dal.
- When the mustard seeds crackle, add the curry leaves, red chillies and asafoetida and sauté on a medium flame for a few seconds.
- Add the curds mixture, mix well and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
- Just before serving, add the spinach dumplings to the curd curry, mix gently and cook on a medium flame for 1 to 2 minutes.
- Serve immediately garnished with coriander.
Nutrient values per serving
|Energy|| 102 kcal|
|Protein|| 5.3 gm|
|Carbohydrates|| 12.5 gm|
|Fat|| 3.5 gm|
|Fibre|| 2.7 gm|
|Calcium|| 114.0 mg|
|Folic acid|| 59.9 mcg|
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