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> If you want to have lots of iron, calcium ,potassium and fibers in your food, then don’t hesitate to make this healthy delectable kadhi which is easy to prepare. Kadhi is liked by most of us and with spinach leaves it becomes very healthy too. Its an Indian curry made with chickpea flour, buttermilk ,spinach and spices. If we add more vegetables like cauliflower, potato, onions in it(vegetables which don’t alter the color of kadhi) ,it is called as Annakut which is specially prepared on Govardhan Pooja as Bhog for Lord Krishna just after Diwali.


It could be had with rice or flatbreads. More-over if your pantry runs out of vegetables ,then just make this and relish your food. If you don’t have buttermilk, then simply add water to your home-made curd to dilute it to a thin consistency or follow this link ,where my friend Aaradhana has beautifully expained “how to make buttermilk”. >

INGREDIENTS:
1. Buttermilk – 4 cups
2. Chickpea flour (Besan) – 2 tbsp
3. Chopped Fresh Spinach Leaves – ¹⁄₂ cup
4. Coriander (dhania powder)- 1 tsp
5. Fennel(saunf powder)- ¹⁄₂ tsp
6. salt to taste
7. Red chilli – ¹⁄₄ tsp or as per taste
8. Turmeric (haldi)- ¹⁄₂ tsp
9. Fenugreek seeds(methi dana)- ¹⁄₂ tsp
10. Cooking oil – 1 tbsp
11. Asafoetida(hind)- a pinch
12. Curry powder(garam masala)- ¹⁄₂ tsp(optional)

METHOD:
|Preparation time : 2 mins |Cooking time : 10-12 mins | Serves 3-4 persons at a time |
1. Take a bowl and thin out the consistency of curd using a whisk and some water. Now add the chickpea flour in the prepared buttermilk and whisk it till gets frothy. There should be no lumps in the solution.
2. Now heat a wok and add oil in it. After a minute,add the methi dana in it.
3. When it turns brown, add the spices and saute them. Lower the flame to low to avoid burning of spices. Avoid adding chilli powder now.

1. Now add the finely chopped leaves and saute them for a minute. Continue stirring.
   
2. When the leaves have turned tender,add the curd mix you have prepared earlier and stir well. Also add the salt and chilli powder now.
   
3. Cook it uncovered for 5-6 mins on medium heat. When it starts bubbling lower the heat, and add ¹⁄₂ cup of water to it.
   
4. When the added water evaporated again , and you see the chickpea flour has cooked properly , then check for the consistency you like and then turn off the heat. If you like it thin ,then add some more water and bring it to a boil,or else just turn off the heat and cover it.
   
5. Your kadhi is ready and you may have it hot or cold with rice,roti,paratha etc .

Please share your experience and your piece of knowledge below!! We love to hear from you!! 🙂