Archive | 11:58 pm

Spinach Chutney

27 Nov

Palakura Pachadi.

Spinach leaves are chopped and cooked in oil and ground into paste along with freshly roasted spice powders. Serve spinach chutney with steamed rice.
Makes: around 1/2 Cup of Spinach Chutney.


Spinach Leaves a Bunch
Tamarind 1/2 inch Piece
Whole Red Chiles 1 – 2
Chana Dal 1 Tbsp
Coriander Seeds 1 tsp
Salt to Taste
Oil 1 tsp


Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Oil 1/2 tsp

Method of preparation:

Wash and roughly chop spinach leaves.
Heat a pan on low heat, add chana dal.
Fry briefly, add coriander seeds and red chiles.
Fry till aromatic and remove from heat.

Grind the roasted ingredients into fine powder along with salt.

Heat oil in a pan, add chopped spinach and cook for around 5 minutes until spinach is cooked.
Add tamarind to the pan and remove from heat.
Once the spinach cool to room temperature, grind it along with the previously ground powder into paste.
Remove the spinach chutney onto a bowl.

Heat oil in a pan on heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Mix well and serve spinach chutney with steamed rice.
Notes: Make sure spinach is cooked well.

Suggestions: Adjust spice with red chiles.
Variations: Check other spinach chutney recipe here.
Other Names: Spinach Chutney, Palakura Pachadi.