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Dahi Palak Chanatari(Gravy)

Prep Time 25 minutes
Cook Time 25 minutes
Course dinner|lunch|Main Course
Servings 4
Calories 241 kcal

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

Highlights:
  • 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.
NUTRIENT VALUES PER SERVING
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