Spicy Spinach Kadhi


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A delicious and spicy spinach kadhi recipe.

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Spicy Spinach Kadhi recipe - How to make Spicy Spinach Kadhi

Preparation Time:    Cooking Time:    Total Time:     5Makes 5 serving


For The Kadhi
2 cups curds (dahi) , beaten
2 1/2 cups of water
1/2 cup besan (bengal gram flour)
salt to taste
1 cup chopped spinach (palak) leaves
5-6 curry leaves (kadi patta)
1 1/2 tbsp cooking oil
1/4 tsp asafoetida (hing)
1 tsp fenugreek (methi) seeds
1 tsp finely chopped garlic (lehsun) clove
1 tbsp onion puree
1 tsp red chilli powder
1/2 tsp turmeric powder (haldi)
6 large green chilies

For Tempering
1 tbsp ghee or cooking oil
5 whole dry kashmiri red chillies

For Pakora
1 tsp thinly sliced green chillies
3/4 cup besan (bengal gram flour)
1/2 cup small sized whole spinach (palak) leaves
1/4 tsp carom seeds (ajwain)
a pinch of baking powder
salt to taste
water as required
oil for frying
  1. Heat oil in a wok. Combine besan, ajwaein, salt and green chilies in a bowl. Mix well with water to form a thick smooth batter. Dip the spinach leaves into the batter and fry in oil until it turns crisp. Remove from heat. Drain excess oil. Keep aside
  2. In a mixing bowl, whisk together curds with besan, salt and water.
  3. Heat oil in a wok. Add cumin seeds along with asafoetida and fenugreek seeds. Once they start to crackle and change its colour, stir in the garlic and onion puree. Add red chili powder and turmeric powder with few drops of water. Cook on medium flame until the gravy thickens.
  4. Stir in the beaten curd mixture along with the curry leaves. Cook the mixture while stirring continuously till it comes to a boil.
  5. Now, stir in the spinach strips and cook for another 6-8 minutes until the spinach turns tender and the kadhi thickens. Stir in the green chilies along with fried spinach pakoras.Remove from heat.
  6. Heat oil or ghee in a frying pan. Fry the red whole chilies until it starts to crackle. Turn the flame off and pour it on top of the kadhi. Garnish the kadhi with sliced green chilies and serve immediately with steamed rice.

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This recipe was contributed by Foodie #514071 on 07 May 2011

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