Keerai (spinach) Patchadi

  • Servings: 2 servings
  • Difficulty: Simple
  • Print

I made this the other day and my guests really liked it and when they were full they were still having some more patchadi by itself.

Keerai (spinach) Patchadi

I made this the other day and my guests really liked it and when they were full they were still having some more patchadi by itself.

Ingredients

  • Spinach – 1/2 lb
  • cherry tomato – 12
  • peanuts dry roasted unsalted – 1/4 cup
  • greek or thick yoghurt – 1 and 1/2 cups

Directions

Temper mustard seeds, urad dal, cumin seeds, 1/4 tsp of fenugreek seeds. 1 dry red chili. 1/4 cup of unsalted dry roasted peanuts. Add 1/2 tsp rasam powder, 1/4 tsp turmeric powder, 1/8 tsp hing powder. Stir till peanuts are golden and add 8 – 12 cherry tomatoes and stir till skins are just splitting. Add 1/2 lb of baby spinach or chopped spinach and toss with a pinch of salt until spinach is wilted and softens but is still firm but done. Remove from heat.In a blender add 1.5 cups of greek yoghurt, 1 green chili, 6 curry leaves, a sprig of coriander, 4 cherry tomatoes, salt and pepper to taste, 1 tbs fresh lime juice and blend the mixture till it is frothy and smooth. When the spinach has cooled for 5 minutes, fold in the yoghurt blend and serve as an accompaniment to your favorite rice or pulao dish or with chapattis and a dry vegetable. Make plenty as it goes fast.

More Stories
Chayote Squash and Ash Pumpkin Soup