Palak Kadhi / Takhache kadhi

Ingredients

• 2 Cups Curd

• 2-3 Tbsp Chickpea Flour / Besan

• 3-4 Cups Water

• 1-1/2 Tsp Cumin Seeds

• 1/2 Tsp Mustard Seeds

• 1-1/2 Tbsp Ginger (Chopped)

• 1 Tbsp Garlic (Chopped)

• 2 Kashmiri Red Chilies

• 1-1/2 Cup Spinach/ Palak (Chopped)

• 1-1/2 Tsp Red Chili Powder

• 1/2 Tsp Turmeric Powder

• 1 Tsp Garam Masala 

• 2-3 Tsp Oil

• 1 Tsp Sugar 

Tempering

• 1 Small Onion Sliced

• 1 Tomato Sliced

• 2 Tsp Clarified Butter/ Ghee

• 1/2 Tsp Red Chili Powder

Method 

• Take a bowl, add curd, besan /chickpea flour and mix it really well with the help of a whisk, so that there are no lumps 

• Add around 3 cups of water and mix it well again and keep it aside

• Heat oil a heavy bottom pan/ kadai, add mustard seeds, cumin seeds , red chilies, garlic and ginger and give it a nice stir till you get a nice aroma 

• Add the chopped palak and cook it for 2 minutes on medium flame 

• Now, add the curd and chickpea flour mixture to above tadka/ tempering

• Add red chili powder, turmeric powder, sugar and salt to taste and let it cook for about 15 minutes on low fame till the raw smell of the chickpea flour disappears completely by occasionally stirring soo that it does not stick to the bottle 

• Adjust the consistency of the kadhi by adding water if you feel its too thick

• Once the kadhi gets a nice boil and cooked completely add garam masala and mix well

• Now in a separate pan , add ghee, sliced onions and cook till it turns slightly brown. 

• Then add the tomatoes,red chili and a little of salt and cook for more 2 minutes till the tomatoes soften a little and add it to the kadhi and mix well

• Serve it hot with plain Rice or Jeera Rice