Palak Kichadi Recipe (Spinach Kichadi)

Palak kichadi is a must try recipe it has to be consumed hot topped with ghee. Nutritious and healthy meal for entire family. I prepared this kichadi for lunch along with raita and papad.
Recipe Video is Posted on Vidyascooking Youtube English and Tamil Channel 😉
Palak Kichadi Ingredients:
Masala Paste:
1/4 Cup Onion
1/4 Cup Tomatoes
3 Green Chilies
1/2 Inch Ginger
4 Garlic Pods
1 Inch Cinnamon
2 Cloves
3 Cardamoms
2 Cups Spinach
2 Tsp Oil

For Masala Rice:
1 Cup Jeera Rice (Seeraga Samba Rice)
1 Cup Split Moong Dal (Mung Beans)
1 Inch Cinnamon
1 Star Anise
2 Cloves
3 Cardamoms
1/2 Cup Onions
1/2 Cup Tomato
3 Sprigs Curry Leaves
3 Green Chilies 
1/4 Tsp Turmeric
1/4 Tsp Asafetida
Salt as per taste
Oil as required
Ghee as required
Prep:
Peel 2 medium size onions, rinse in water twice. Finely chop the onions and reserve.

Rinse 2 medium size tomatoes in water. Finely chop the tomatoes and reserve.

Remove the stems from green chilies and chop into half.

Peel and rinse 10 pods garlic. Chop the garlic.

Peel and rinse ginger, chop the ginger and reserve.

Pluck and remove the roots from spinach. Rinse the spinach 3 to 4 times in water. Roughly chop if needed and reserve.

Wash and soak the rice and split moong dal.

Separate 4 sprigs curry leaves from stem rinse in water and reserve.

Remove the stem from 3 green chilies, slit the chilies in the middle and reserve.

Peel and rinse equal amount garlic, roughly chop and add it to a mixerjar, grind the ginger and garlic to form a smooth paste and reserve.

Boil 6 to 7 cups water and reserve, use warm water to prepare such recipes the cooking process will be much faster.

Prepare Spinach Masala:
Heat a pan with 2 tbsp oil on medium flame.

Add cinnamon, cloves and cardamom allow the spices to splutter.

Add 1/2 the amount chopped garlic and ginger and fry it a bit.

Add half the amount chopped onions, tomatoes and chilies fry all the ingredients until onions turn transparent.

Add spinach cover then pan with lid and allow the spinach to wilt and cook down.

Once the spinach has cooked remove from flame allow it to reach room temp. Add the spinach masala to a mixer jar without adding water grind to form a smooth paste and reserve.

Method:
Heat a pressure cooker with 2 tbsp ghee and 1 tbsp oil.

Add cinnamon, star anise, cloves and cardamom allow the spices to splutter.

Add chopped garlic and fry till raw flavor reduces. Fry the garlic till light golden in color.

Add finely chopped onion, tomatoes, slit green chilies and curry leaves and fry till onions turn transparent.

Add asafetida, ginger and garlic paste and fry it till raw flavor reduces. We can add 2 tbsp water to cook down the onions till raw flavor reduces.

Drain and add the rice and moong dal to the onion masala. I measured and added 6 cups warm water stir it once.

Add coarse salt and stir well. Place the lid and whistle on high flame allow the rice to cook for 3 to 4 whistles.

Once the pressure has reduced, remove the whistle and lid from the pressure cooker. Add the palak puree mix all the the ingredients once and adjust the consistency with warm water, add salt if needed and place it on medium flame.

Cook the palak kichadi for 3 to 4 minutes on medium flame.

Remove the kichadi from flame and serve it hot topped with ghee...Enjoy!

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