The hills of Uttarakhand are home to many dishes that are true to the essence of what mountain life is like — simple, wholesome and comforting. With many pioneers on the internet, the world is beginning to sit up and take note of the many offerings from the mountains that have been unknown to us for years. Whether it is the thechwani, a curry made of radish and potatoes or patudi, a pan-fried Garhwali cutlet, Pahadi cuisine has cemented a special place in the vast culinary landscape of India.
The palak ki kafuli or kaapa, a pureed spinach and fenugreek side dish typically eaten with rice or a Garhwali flatbread called dabadi, is a specialty that uses rice water or rice flour as the thickening agent. Traditionally cooked in an iron pot to increase the nutritional value of the dish, it aids in cooling the overall body temperature and is also considered a natural medicine to cure influenza. In order to recreate the dish at home, all it takes is a few simple tweaks that speed up the process, but hold in all the flavour. Here’s how you can get a taste of the mountains:
Recipe:
Ingredients:
- 1 big bunch spinach
- ½ bunch fenugreek leaves
- 3 cloves garlic
- 1 inch piece ginger
- 2 green chillies
- 1 dry red chilli
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 1 pinch asafoetida
- 1 tablespoon rice flour or
- 2 tablespoons rice soaked in water
- 2 teaspoons mustard oil
- 2-3 tablespoons yoghurt
- Salt to taste
Method:
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- Wash and chop the spinach and fenugreek leaves roughly. Smash the ginger, garlic and green chillies using a mortar and pestle. Set both elements aside.
- Heat some mustard oil in a pan and temper the asafoetida and cumin seeds. Add the red chilli and the smashed ginger-garlic-chilli paste to the pan and cook until the aromas are released. Add the chopped spinach and fenugreek to the tempered mixture along with a bit of water. Cover and cook for 7-8 minutes, until the leaves begin to wilt and start to soften. Mash the wilted greens using the back of a spoon until it resembles a coarse puree.
- Add the turmeric powder and coriander powder. Season adequately with salt. Mix the rice flour in a small bowl with some water and add to the mashed greens. Mix well and cook on a low flame until it starts to thicken and reach a creamy consistency. In case you’re using soaked rice, grind to a paste in a blender with the water it has been soaking in and add directly into the cooking pan.
- Once the mixture thickens, turn off the heat and stir in the yoghurt. Check for seasoning and adjust, if necessary. Serve hot with rice or rotis.