Spinach-Buttermilk Gravy (Palak Kadhi)
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Cook time: 
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Serves: 2-3
A spicy, healthy and easy kadhi prepared by cooking spinach in buttermilk gravy.
  • 2 cups thick buttermilk (or curd/yogurt)
  • 2 green chillies
  • ½ tea spn grated ginger
  • 1 cup chopped spinach
  • 3-4 curry leaves
  • ½ tea spn urad dal
  • ½ tea spn cumin seeds
  • 1 tea spn besan (gram flour)
  • A pinch asafoetida
  • ½ tea spn mustard seeds
  • Oil
  • Salt
  1. Heat a little oil and fry mustard seeds, urad dal, cumin seeds.
  2. When they start popping, add green chillies, curry leaves, asafoetida, ginger.
  3. Fry for few minutes and then add turmeric, spinach.
  4. When spinach is wilted, Add a cup of water, salt. Bring to boil.
  5. In a separate bowl, take buttermilk, besan and mix well to remove any lumps.
  6. Now add a ladle full of spinach-water mix into yogurt and mix very well. (This step helps in bringing up temperature of buttermilk and so it does not curdle much when heated).
  7. Beat the mixture very well and add it slowly back into the boiling spinach-water.
  8. Cook on a medium-low heat. Mix it occasionally to avoid any curdling.
  9. Serve with rice and some spicy side dish.
Recipe by Aayis Recipes at https://www.aayisrecipes.com/gravy-curry-and-daals/spinach-buttermilk-gravy-palak-kadhi/