This one is my fathers favourite. As a kid I remember my aai used to make it made frequently as my dad used to relish it and would drink it just by its own. At my in - laws place they are not very happy with curd or buttermilk as a component in a recipe. One fine morning occupied in my thoughts with a cup of tea suddenly I realized that I never made this kadhi at my in - laws place. Not feeling so good about it, it was decided that this was going to be made for dinner the same day. So here is my dad's and so is mine favourite Palakchi Takatli Kadhi / Spinach Kadhi in Buttermilk .....
PALAKCHI TAKATLI
KADHI / SPINACK KADHI IN BUTTERMILK / पालकची ताकातली कढी
INGREDIENTS
Palak / spinach leaves shredded
|
2 cups
|
Chana dal / Bengal gram soaked
|
1 tbsp
|
Shengdane / peanuts soaked
|
1 tbsp
|
Ambat taak / sour buttermilk
|
1 cup
|
Ginger grated
|
½ tsp
|
Besan / chickpea flour
|
1 – 1 ½ tbsp
|
Green chillies
|
1 no
|
Oil
|
1 tbsp
|
Rai / mustard seeds
|
¼ tsp
|
Heeng / asafetida
|
¼ tsp
|
Salt
|
T.T.
|
Sugar
|
A pinch
|
2.
Add little
water and pressure cook the spinach leaves and the soaked chana dal and peanuts
till tender.
3.
Mash the cooked
spinach well, add into it the besan and mix till lump free.
7.
Stir and bring
it to just a boil.
8.
Switch off the
flame immediately or the buttermilk might split.
9.
Serve hot along
with plain boiled rice.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
No comments:
Post a Comment
Please leave here your comments and suggestions