Government of India
Kafuli
Kafuliis a delicacy of Uttarakhand prepared out of leafy greens such as palak (spinach) and methi (fenugreek) leaves. It is also known as Dhapdi in Garhwal.
| Cuisine: | Uttarakhand/Pahari |
| Total time: | 45 mins |
| Preparation time: | 20 mins |
| Cooking time: | 25 mins |
| Serves: | 3 to 4 |
Ingredients
For boiling and blending
| 2 cup | Palak (chopped) |
| 1 cups: | Methi (chopped) |
| 4 cups: | Water |
| 2 | Green chillies |
For tempering
| 2 tablespoons: | Mustard oil |
| 1 inch: | Ginger (grated) |
| 5 cloves | Garlic (grated) |
| 1 teaspoon: | Jakhiya seeds (if Jakhiya is not available use Jeera or cumin seeds) |
| 1 pinch: | Hing or asafoetida |
| 2 | Whole red chillies |
Other ingredients
| ½ teaspoon: | Haldi or turmeric powder |
| 1 teaspoon: | Dhania or coriander powder |
| 1 tablespoon: | Rice flour or uraddaal paste |
| 4 tablespoons: | Beaten Dahi or curd (optional) |
| ½ cup: | Water |
| Salt as per taste |
Directions
Preparing the leafy greens
- Heat water in a pan and add the chopped palak, methi and green chillies.
- Boil the leafy greens till they become pulpy.
- Once done, drain the excess water.
- Using a blender convert the pulp into a smooth paste.
Tempering
- Heat mustard oilin a kadhai (preferably an iron skillet)
- Add the grated ginger and garlic and wait for the ingredients to release their aroma. Then addjakhiya(or jeera)seeds,hing and whole red chillies. Stir the mixture.
- Add the palak-methi paste, haldi, dhania powderand salt.
- Add water and mix the ingredients well, and bring the dish to boil
- Mix rice flour with a little water and add it to the mixture.Uraddaal paste can also be used in place of rice flour.
- Add the beaten curd (optional)
- Set the mixture to cook over a low flame for around 10 minutes.
Traditional ways of cooking enable the ingredients to emit flavoursto maximum effect. Kafuli is best prepared in an iron kadhai over a wooden fire. The dish pairs incredibly with plain steamed rice or ManduekiRoti or Baadi (a halwa-like dish made of Mandua flour)
