Wednesday, October 26, 2011
Shortcut to Spinach Kadhi
This recipe actually came into existence only because of some leftover savory Boondi (an Indian snack made from chickpea flour). It was more like an on the spot, let’s try this if it works kind of a culinary experiment which resulted successfully into an appetizing dish, hence on this blog.
Boondi – 1 cup
Sour Yogurt – 5 tsp
Chopped or thawed spinach – 2 cups
Green chilies – 2 medium
Ginger paste – ½ tsp
Oil – 1 tsp
Cumin seeds – ½ tsp
Water – 2 cups
Heat oil in a skillet and add cumin seeds. As the seeds change color and start to crackle, add water, green chilies, ginger paste, salt and bring to boil. Then add spinach and cook covered for 5 minutes. Turn the heat off and let the contents cool down.
In the meanwhile, mix boondi and yogurt in a microwave safe bowl. Mix well and cook for 3 minutes or a little more. The boondi will soak up all the yogurt and turn soggy.
Combine the spinach liquid and the boondi and yogurt mixture and puree it. Re-heat and serve hot.
This bowl may look like a spinach soup or a spinach gravy but do not let it fool you, it is what it is – Spinach kadhi in 2 short steps !
· With Rice/pulav
· Heat 1 tsp ghee (clarified butter) in a small skillet. Add one dry red chili, couple of curry leaves, one clove, pinch of asafetida and cook for a minute. Add this sizzling mixture to the Spinach Kadhi and immediately cover to capture the flavors.
· This is an excellent recipe to make use of leftover boondi raita.
· Boondi comes from the Rajasthan region of India.