Indian
Indian - Chutneys and Sides
Palak Pachadi (Spinach Yogurt Salad)
Chef's Menu Description
Simmered in a vibrant, velvety purée of fresh garden spinach, garlic, and warming spices, finished with a knob of butter.
Ingredients
- • 3 cups spinach leaves
- • 1 cup thick yogurt
- • 2 tbsp grated fresh coconut
- • 1 green chili
- • 1/2 tsp cumin seeds
- • 1/2 tsp mustard seeds
- • 6 curry leaves
- • 1 tsp oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Wilt the spinach in boiling water for 1-2 minutes, drain, and cool immediately to lock in the green colour.
2
Phase 2
Coarsely grind the blanched spinach with the coconut, green chili, cumin seeds, and salt.
3
Phase 3
Whisk the yogurt in a bowl until completely smooth and creamy.
4
Phase 4
Heat the oil, pop the mustard seeds, and add the curry leaves until they crackle.
5
Phase 5
Fold the ground spinach into the whisked yogurt and top with the tempering.
6
Phase 6
Serve fresh with steamed rice, dosa, or as a cooling side in a South Indian meal.