Palak Kadhi -Low Fat Spinach Yogurt Gravy

Kadhi is originated from Indian Sub-continent. It is made by yogurt, a thick gravy based on chickpea flour (Besan) and contains fritters called pakoras. The Low fat Palak Kadhi Pakodi is a healthy and gluten free dish.
As we all know that Spinach/Palak is full of iron and minerals, and it is combined with the added benefits of curd/plain yogurt.
I made the Pakodi/fritters with Besan/gram flour/Chana dal powder, which in itself is rich in protein. I am making these fritters with the help of an Appe (Appam) pan, which you can easily buy from Indian stores, or online.
Let’s cook this healthy version of Kadhi! I am sure that you guys will love it!

Palak Kadhi -Low Fat Spinach Yogurt Gravy

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Serves: 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.9/5

( 9 voted )

Ingredients

Ingredients for Spinach Gravy/Palak Kadhi:

4 cups of washed spinach leaves
2 cups of curd/plain yogurt (Sour curd is good for kadhi.)
½ cup of gram flour/chana dal powder/besan
1 tbsp fenugreek seeds/methi dana
½ tbsp turmeric powder/Haldi
½ tbsp cumin seeds/jeera
Salt as per your taste
4 cups water
1 tbsp oil

 

Ingredients/Materials to make fritters/pakodi:

 

1 cup of gram flour/chana dal powder/besan
A pinch of turmeric powder
A pinch of heeng
1 tsp cumin seeds
½ tbsp Eno powder or baking powder (You can Find Eno in Indian Grocery stores)
Salt as per your taste
Water
Appe pan/Appam pan
Whisker

Instructions

Instructions for making Low-Fat fritters/pakodi in Appe (appam) pan:

 

1. Mix 1 cup of besan/gram flour with 1 cup of water.  Add jeera, a pinch of heeng, salt, and turmeric powder in it as well.
2.Whisk it properly, so there will be no lumps, and check the mixture's consistency. It should be like how pancake mix feels. Add the Eno powder/baking powder and mix it.

 

Our Pakodi Mix is Ready!

 

3. Put the Appe (Appam) pan on medium heat, and brush it lightly with oil.

 

4. Add the pakodi mix into the Appe pan's slots one by one. 

 

5.Cover the lid of the pan and let it cook for 3 to 4 minutes.

 

6. After 3-4 minutes, open the lid and flip the fritters to the other side with the help of the spatula that usually comes with the pan. I could not find mine, so I used a plastic fork.

 

7. It will take 3 or 4 minutes for the other side to cook.

8.When both of the sides are cooked, they will have nice little golden brown spots. You can also put a fork inside to check if it is cooked. If it goes in easily, it is cooked. If it doesn't, you need to cook it for another 1-2  minutes.

 

9. Take them out from the pan, and make more fritters the same way based on serving requirements.

 

Instructions for making Kadhi Gravy:

 

1. Boil the washed spinach with ¼ cup water in a microwave-safe bowl for 5 minutes

 Alternatively, you can put a pan on medium heat.  Add the washed spinach and ¼ cup water in it and let it cook for 5 minutes.

 

2. Now, make a puree of the boiled spinach with the help of a blender and keep it aside in a mixing bowl.
3. Add ½ cup of Gram flour/chana dal powder/besan in the puree and mix it properly, so there won't be any lumps.

 

4.Get a pan like a soup pot or a deep pan. Put the pan on the flame and set the heat to medium. A deep pan is good for making kadhi.

5. Now add oil, fenugreek seeds/methi dana, Cumin seeds, Turmeric, and a pinch of heeng inside the pan.

 

6. When the jeera and methi dana start crackling, add the puree made of spinach and gram flour into it. Mix it properly and add 1 cup of water to it.

 

7. Now, whisk curd/plain yogurt in the bowl with 1 cup water and then add it inside the pot.

 

8. Add 2 cups of water and put the heat to medium heat; let it cook for 45 minutes. Keep stirring occasionally.

 

9. When the gravy is cooked, which should be around 45 minutes, add fritters inside it and let it cook for another 5 minutes.
After that, turn off the flame and cover the lid for 5 minutes.

 

 

For Tempering/Tadka , you will need -

2-3 dried red chilies (Or As per your taste)
1 tsp of Mustard seeds/Rai
1/2 tsp of red chili powder
3 tbsp of mustard oil, ghee, or any vegetable oil

 

Tempering /Tadka making:

Heat ghee/oil in a deep, small pan at medium heat, add mustard seeds in the pan.
After 2 minutes, when the Mustard seeds start spluttering, add the Red Chilies.
Do not overheat it, or else it will burn. Pour the tadka/tempering onto your Palak Kadhi.

Serve hot with rice or chapati. Enjoy the delicious Kadhi!

Notes

As mentioned in the ingredients section, Kadhi will be best in its flavor if the yogurt is sour. If the yogurt being used is not sour, you can use amchur powder mix with some hot water and add it to Kadhi.