South Indian Spinach Kadhi
How fast can you make a gravy with rice? That too a healthy one without oil or a ton of spices? Try this Spinach Kadhi, you can literally make it more or less in 15 minutes flat! This is also an excellent one pot- no fuss gravy. If you do not want the tempering, this is the easiest dish of all.Now go worry about the side dish instead of the main dish
Spinach- just a handful of fresh baby spinach leaves (do not dump the entire bag of spinach) or 2 cubes of frozen spinach.
Well whisked yogurt- 1 cup
Salt- to taste
Turmeric powder- 1/4 tsp
Water- 4 tbsp
Unsweetened Coconut- 5 tbsp
Cumin seeds- 1 tbsp
Oil- 1 tsp
Cumin seeds- 1/2 tsp
Asafoetida – 1 pinch
Broken Red chili-1
Wash and roughly chop the spinach leaves (Do not chop and wash). Heat oil in a pot and add cumin seeds and asafoetida. When the seeds sizzle, add curry leaves, red chili and the chopped spinach. Add salt and turmeric powder and stir fry till the leaves wilt (4-5 minutes). Add little water if necessary to cook the spinach.
Blend coconut, green chilies and cumin seeds to a smooth powder. Add about 2 tbsp of yogurt and blend it to a smooth paste. Now add the remaining yogurt to the blender and blend it well to a creamy paste.
Pour this yogurt mixture into the pot of spinach. Mix well. Let it simmer for only 3-4 minutes till you can see slight bubbles forming at the sides. Do not over cook a gravy with coconut and yogurt. Switch off the stove. Serve hot. Do not keep reheating this gravy, this tastes good at room temperature and will thicken as it cools too.
Spinach is full of Iron/Folic acid and including spinach once a week is an easy way to get those vitamins also. Are you ready to be the next Popeye?
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