12th
March
2007
Sweet Khadi (Majjigapulusu)
posted in Uncategorized |Recipe for khadi:
Ingredients:
Spinach- 1 bunch
Butter milk- 2 cups
Gram flour- 2 to 3 tsps
Ginger- 1″ inch piece
Asafoetida- 1/4th tsp
Mustard- 1 tsp
cumin- 1 tsp
Green chillies- 2 (slit lengthwise)
Sugar- 2 tsps
Salt to taste
Curry leaves- 10
Procedure:
- Boil the spinach and keep aside.
- Heat a heavy bottomed pan and do the seasoning, with cumin, mustard, asafoetida, curry leaves and green chillies.
- Add the freshly grated ginger and saute for a minute.
- Blend the butter milk and gram flour together in a blender, to avoid the formation of lumps.
- Add this, to the ingredients in the pan.
- Even a spoon of tamarind paste or pulp can be added, if you like the tangy taste of it.
- This is optional. Khadi tastes equally good, even without tamarind.
- Add the boiled spinach also to it, and stir well.
- Add the sugar, and adjust the salt to your taste.
- Boil the buttermilk over a low flame, till it acquires creamy consistency.
- Stir ocassionally, to avoid sticking of the cream to the bottom of the pan.
This is an excellent accompaniment for khichdi. It goes well even with plain rice and rotis.