DAHI-PALAK- CHANATARI (GRAVY)
super easy
Dahi Palak Chanatari(Gravy)
Ingredients
- 2 cup Palak clean, wash, chop
- ½ cup Brown chana boiled after pre-soaking
- ¾ cup Curds whisked
- ¼ cup Coconut
- 2-3 Green chilies
- 1 tsp Jeera
- 7-8 Pepper corns
- 2 tsp Besan
- tsp Oil 2
- Salt-to taste
VAGAR:
- 2 tsp Oil
- ½ tsp Rai
- ½ tsp Urad dal
- 2 Dry red chili-2 broken
- Curry leaves-few
- Hing - few pinches
Instructions
- Grind the coconut, jeera, peppercorn, green chili to a paste and keep aside
- In a deep pan add 2 tsp oil and the chopped palak, saute for a few minutes adding a little salt, till almost done
- Add the besan and saute well for a few more minutes
- Add the boiled brown chana to the palak and mix well, cook for a while
- Whisk the curds, blend it with the ground coconut- chili- jeera masala
- Gently add the curd- coconut masala mixture to the cooked palak and chana, rinse the curd-masala bowl and add this water to the palak mixture
- Cook on a very low flame for 4-5 minutes, stirring intermittently
- Add some salt, taste and adjust seasonings
- Make a vagar using oil, rai, urad dal, dry red chili, curry leaves and hing
- Pour the vagar over the Dahi-Palak, mix well.
- Serve with rice or appams or dosai
Notes
- Dahi-Palak-Chanatari combines spinach, brown chana, and curds in a flavorful coconut-based sauce, seasoned with traditional spices and tempered with a fragrant vagar.
- This dish pairs wonderfully with rice, appams, or dosai for a wholesome and satisfying meal.
Energy | 241 kcal |
Carbohydrate | 37.2 g |
Protein | 8.1 g |
Fat | 6.52 g |
Calcium | 120.7 mg |
Iron | 0.8 mg |
Total Fibre | 2.14 g |
Soluble Fibre | 0.2 g |
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