Pan-Indian · Main
Palak kadhi
Curd kadhi with spinach
- Energy
- 204 kcal
- Protein
- 10.5 g
- Fibre
- 5.27 g
- Time
- 35 min
Per serving, 236 g.1 Good for lunch or dinner.
One serving gives you
- 48%of the day’s folate
- 24%of the day’s calcium
- 22%of the day’s vitamin A
- 18%of the day’s vitamin B12
Nutrition facts
One serving, 236 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy204 kcal12%
Carbohydrates
- Carbohydrate17.4 g6%
- Fibre5.27 g21%
- Soluble fibre1.21 g
Fats
- Fat10.1 g21%
- Saturated fat limit3.8 g19% of limit
- Monounsaturated fat3.53 g
- Polyunsaturated fat1.91 g
- Omega-61.69 g21%
- Omega-30.22 g22%
- EPA + DHA0 mg
- Cholesterol limit17.6 mg
Protein and amino acids
- Protein10.5 g21%
- Histidine252 mg42%
- Isoleucine503 mg42%
- Leucine900 mg38%
- Lysine745 mg69%
- Methionine + cystine300 mg50%
- Phenylalanine + tyrosine1,005 mg120%
- Threonine405 mg96%
- Tryptophan96.8 mg46%
- Valine654 mg84%
Vitamins
- Vitamin A185 µg22%
- Vitamin B10.19 mg14%
- Vitamin B20.29 mg15%
- Vitamin B30.69 mg6%
- Vitamin B51 mg20%
- Vitamin B60.19 mg10%
- BiotinNot in the source data
- Folate106 µg48%
- Vitamin B120.4 µg18%
- Vitamin C18.4 mg28%
- Vitamin D0.14 µg<1%
- Vitamin E1.69 mg23%
- Vitamin K232 µg422%
Minerals
- Calcium238 mg24%
- ChromiumNot in the source data
- Copper0.27 mg16%
- IodineNot in the source data
- Iron3.59 mg12%
- Magnesium104 mg28%
- Manganese1.29 mg32%
- MolybdenumNot in the source data
- Phosphorus217 mg22%
- Potassium847 mg24%
- Selenium14 µg35%
- Sodium limit368 mg18% of limit
- Zinc1.8 mg14%
Ingredients
Weighed raw, for one serving. Telugu name after each.
11 ingredients
- Curd (dahi, plain yogurt), whole milk perugu135 g
- Bengal gram, dal senaga pappu18.5 g
- Spinach palakura70 g
- Groundnut oil palli nune4 g
- Turmeric powder pasupu0.3 g
- Ginger, fresh allam3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Iodized salt (table salt) uppu0.7 g
Method
About 35 minutes.
- 1
Grind 18 g chana dal (chana dal) to a fine flour (besan).
- 2
Whisk 135 g curd with 18 g chana dal, turmeric and 3 parts water until smooth.
- 3
Simmer for 15 minutes, add the chopped spinach and cook 5 minutes more.
- 4
Heat 4 g groundnut oil and add cumin seeds, chana dal, broken dry red chilli and a pinch of asafoetida; pour over the kadhi.