Home > North Indian Gravies > Dahi kadi with palak bhajias

Dahi kadi with palak bhajias

Dahi kadi with palak bhajias is a yogurt based gravy. Dahi means curds and palak means spinach.I adapted this recipe from my super chef friend Nutans blog.For more details on the recipe please check this blog.I found  this recipe few days back and was so tempted at the view,lost my sleep until I prepared it yesterday.It is indeed salivating.My kids too enjoyed this dish.This is a healthy dish where both the ingredients, curds and spinach are very good for health.Spinach is the power house of iron,good for eyes and many more.Curds reminds of little miss muffet rhyme….jokes apart curds is an excellent source of calcium.This is a two in one recipe in which bhajias can be savored during the teatime.I have made slight changes in the recipe.I want to prepare this again and again.


Ingredients for the kadi:
Curds-1/2 l (400 ml)
Besan-1/2 cup
Turmeric powder-1/4 tsp
Water-1 cup approx(less or more)
Salt –to taste


Ingredients for the palak bhajias:
Palak(spinach)-1 bunch(washed and chopped finely)
Coriander leaves-1/2 cup (chopped)
Cumin powder-1/2 tsp
Asafoetida-1/4 tsp
Besan(bengal gram flour)-1/4 cup
Rice flour-4-5 tsp
Chilly powder-1 tsp
Salt-to taste
Oil-to deep fry
For tadka(temper):
Oil-2 tsp
Cumin seeds(jeera)-1/2 tsp
Onions-3( chopped)
Garlic-7-8 (chopped finely)
Green chilly-3(chopped finely)
Ginger-1/4 tsp (chopped)


Method:

  1. Wash the palak thoroughly,chop and drain the water completely.
  2. In a large mixing bowl mix  all the ingredients written  under bhajias and bind it together.
  3. Add a drop of water if it is dry and knead  it into a dough.
  4. Make small balls and heat the oil.
  5. Drop the bhajias in the hot oil and fry until crisp and brown in color in both the sides.
  6. Keep it aside.


Method for the kadi:

  1. Mix all the ingredients written under kadi and whip it lightly.
  2. Heat oil in a pan,add jeera and fry for a minute,add onion,garlic,ginger,green chilly and fry until light brown in color.
  3. Add the curd mixture and give a slight boil.
  4. Garnish with coriander leaves.
  5. You may relish it with rice or chapati.


To serve:
Transfer the bhajias into the serving bowl and add the curds over it at the time of serving.
You may keep the bhajias and the kadi separate and use as and when needed.
This is a two in one dish where you can relish the bhajias for your evening snack too.
Nutan says to  pour the curds over the bhajias and not the bhajias into curds, if we do so bhajias will absorb the curds and the gravy turns dry.


About SaiGeetha Pai

I am Saigeetha, a homemaker, food blogger, baker and a cook. Cooking is my passion.

3 comments

  1. your recipes are very innovative n healthy Saigeetha.. love this combo 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Answer This Captcha * Time limit is exhausted. Please reload CAPTCHA.