Palak Coconut Kadhi
by Tarla Dalal

A delicious kadhi enhanced with vibrant spinach puree and soothing coconut milk, the Palak Coconut Kadhi also has its share of excitement thanks to the myriad spices that are added to it. As always, onions, green chillies and ginger, which are everyday ingredients in an Indian kitchen add to the flavour of this easy kadhi, which is made quicker and simpler using the microwave oven.

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Palak Coconut Kadhi recipe - How to make Palak Coconut Kadhi

6 big spinach (palak) leaves
2 tbsp besan (bengal gram flour)
3/4 cup curds (dahi)
2 1/2 tsp oil
2 cardamoms
2 cloves (laung / lavang)
12 cinnamon (dalchini)
1 bayleaf (tejpatta)
6 curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/4 cup finely chopped onions
3/4 tbsp finely chopped green chillies
1 1/2 tsp finely chopped ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
1 1/2 cups coconut milk

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

Combine the besan and curds in a bowl and whisk well so that no lumps remain. Keep aside.
Put the oil in a deep microwave-safe bowl and microwave on high for 1 minute.
Add all the remaining ingredients, except the coconut milk and the besan-curd mixture, mix well and microwave on high for another 2 minutes, stirring once in between after 1 minute.
Add the coconut milk and the besan-curd mixture, mix well and microwave on high for 3 more minutes, stirring once in between after 1½ minutes. Keep aside.
Place 6 spinach leaves on the turntable and microwave on high for 1 minute.
Combine the spinach leaves with ½ cup of the prepared kadhi and blend in a mixer to a smooth purée.
Add this purée to the remaining kadhi, mix well and microwave on high for 2 minutes.
Serve hot garnished with coriander.