Palak Pakoda Kadhi (Spinach Yoghurt Curry)

Fresh produce is now no longer dependant on weather. Green houses and agricultural boom has ensured that every vegetable is found on the super market shelves all year round.

Back in the days when I was a child ( oh so long long ago ๐Ÿ˜…๐Ÿ˜…๐Ÿ˜…๐Ÿ˜…), my mum would stop buying green leafy vegetables around monsoon time as they would be infested with bugs. Post Diwali festivities, leafy greens would raid our fridge. Fenugreek, Spinach , Red Spinach, Mustard Greens , radish greens , etc etc… You name it and we use to have it. My love for leafy greens began in my childhood. Thanks for my mother. A wonderful cook and even better mother.

Leafy green vegetables provide a potent dose of calcium, protein, vitamins and minerals, fibre and sometimes carbohydrates. Highly nutritional and low on calories, these should be included on our daily diets in some form or the other.
Sadly, my family does not share my love for greens. My child would cringe on the name of greens. How to make your family eat greens ….. Answer Palak Pakoda Curry.

Make this and send me the blessings …

Tips : 

1. Yoghurt curdles if cooked on high flame. Make sure the flame of your stove is always on low.

2. Spinach catches salt very quickly. Always add lesser than you usually would.

Recipe

For Palak Pakoda

1/2 cup Spinach , finely chopped

1/4 TSP Asafoetida/ Hing

1/2 TSP Turmeric Powder/ Haldi

1 TSP Red Chilli Powder/ Paprika

1 TSP Coriander & Cumin Powder/ Dhania Jeera Powder

1/4 TSP Sugar

1/8 TSP Soda bicarbonate Powder/ Khane Ka Soda

Salt to taste

1 TSP Oil

2 TSP Curd

1/4 Cup Chickpea Flour/ Besant

1/2 Cup Whole Wheat Flour / Atta

Oil for frying
For Kadhi / Curry

1 1/2 cup Yoghurt

2.5 Tbsp Chickpea Flour / Besan

1.5 TSP Green chilli & ginger paste

1 Small Onion finely sliced length wise

4 Garlic Cloves , sliced length wise

1 TSP Cumin seeds / Jeera

1 TSP Mustard Seeds / Rai ke Dane

1/2 TSP Asafoetida/ Hing

1/2 TSP Turmeric Powder/ Haldi

1 Tbsp Oil ( I used mustard oil)

Salt to taste

Method

1. Mix all the ingredients in Pakoda list and make balls and fry them in medium heat. Keep aside. You may have to add a tab bit of water to bind the ingredients. Don’t add too much at one go. Spinach will leave water moment it mixes with salt and sugar. Dough should be sticky.

2. Mix chickpea flour and Yoghurt and make a slurry like mix. Keep aside. It should be runny but should also have some body as well.

3. Heat oil in a pan and add Cumin seeds , Mustard Seeds, Asafoetida, Turmeric. Add onions and garlic and saute. We need to cook the onions not brown them. Add salt to soften the onions. It helps cook onions faster. Add red chilli powder and green chillies and ginger paste. 

4. Add the Yoghurt slurry to the onions and let it come to a gentle boil. Add the pakodas. They will become plump after soaking the curry. Let it simmer until there is no raw taste left of the chickpea flour. This should take about 10 to 15 mins max on a low flame. Shut the flame. You will know the curry is ready when the pakodas are plump and almost submerged.

5. Cover and let it rest for some time. This is important as the pakodas will soften in this resting time.

6. Serve the Pakoda Kadhi on a bed of rice along with a papad.
Bon Appetit

Ritu M

2 Comments Add yours

  1. Megala says:

    Palak pakoda looks so delicious & inviting !

    Liked by 1 person

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