• Pound some garlic cloves and cumin seeds in a mortar pestle.
• In a mixing bowl add curd/yogurt, green chilli paste, pounded garlic cumin paste, chopped malabar spinach, turmeric powder, salt, thinly sliced onion, besan/chickpea flour and give everything a good mix until there are no lumps.
• Now gradually add water and mix until everything is completely incorporated.

Using Instant pot

• Press saute mode, add oil, mustard seeds, cumin seeds, curry leaves and allow them to splutter.
• Now add the whisked yogurt besan mixture to the tempering and give it a good mix.
• Close Instant Pot with pressure valve to sealing. Set Instant Pot to soup mode for 5 mins. Open after 10 min NPR.
• Add more water depending on the consistency you prefer and bring the kadhi to a full boil on sauté mode.
• While releasing the pressure be very careful if you are opening it before the 10 min NPR - as the kadhi can spill out of the pressure valve. Do slow, short bursts of quick release if you need to open before the 10 minute NPR.

Using stove top method

• Heat a saucepan, add the whisked yogurt mixture directly to the pan and let it boil in medium flame by stirring intermittently until it completely thickens.
• Taste and adjust the salt according to your taste.

Making a tempering

• Heat a small pan, add oil, mustard seeds, cumin seeds, chilli seeds, torn red chillies, curry leaves and let them splutter.
• Now add pounded garlic cumin mixture to the tempering and let them fry until they turn golden brown.
• Add this tempering to the cooked Salla sambar/kadhi.
• Serve hot Bachali aaku salla sambar with rice or millet flatbreads.