Palakura Pachadi Recipe | Andhra Style Spinach Chutney with detailed photo and video recipe. An extremely simple, tasty, and multipurpose condiment made with spinach leaves and a range of spices. The recipe is typically served as an accompaniment to hot steamed rice, but it can be used across different recipes from Indian cuisine. There are many different types of ways this recipe can be done, but this recipe post follows authentic Telugu cuisine.
Palakura Pachadi Recipe | Andhra Style Spinach Chutney with step-by-step photo and video recipe. Chutney or Pachadi recipes are common condiments prepared as a side dish for various reasons across India. These are prepared with various combinations of ingredients including herbs, spices, and vegetables. One such simple and popular South Indian chutney recipe is the Palakura Pachadi recipe known for its myriad use cases.
As I explained earlier, this spinach chutney is a multipurpose chutney. If you noticed, the texture of this chutney is different from many other South Indian chutney. It has a coarse texture, mainly because of the way Spinach leaves are cut and also due to the onions used. In addition, the combination is fried until the raw smell of palak is gone. This makes it multipurpose and also gives a longer shelf life to the chutney. I make this once in large quantity and store it in the refrigerator. This chutney helps to choose days when you are in no mood to cook a fancy meal or even purposed-based chutney. I am certain that, this chutney would be appreciated by all your friends and family and hence a must-try.
Furthermore, some more related and additional tips, suggestions, and variations to the Palakura Pachadi recipe. Firstly, never compromise on the freshness and quality of spinach. Avoid using frozen spinach leaves and try to get tender small-leaved spinach. Secondly, this chutney needs a good amount of spinach leaves in quantity. In other words, a large quantity of fresh spinach leaves may only yield a small jar of chutney. This is because the leaves shrink when fried in oil. Lastly, for a longer shelf life store the chutney in an air-tight container. You may store the jar in the refrigerator or a dry place with less moisture.
Finally, I request you to check my other related Chutney Recipes Collection with this post on the Palakura Pachadi recipe. It mainly includes my other related recipes like Bombay Chutney Recipe, Red Chutney Recipe For Chaat, Pottukadalai Chutney Recipe, Peanut Chutney Recipe 2 Ways, Schezwan Chutney Recipe, Pudina Chutney Recipe, Kothamalli Chutney Recipe, Instant Chutney Ready Mix Powder Travel Recipe – 3 Ways, Plastic Chutney Recipe, Onion Chutney Recipe. Further to these I would also like to add my other recipe categories like,
Video Recipe:
Recipe Card for Palakura Pachadi
Palakura Pachadi Recipe | Andhra Style Spinach Chutney
Ingredients
- 1 bunch palak / spinach
- 2 onion, chopped
- 2 tomato, chopped
- 10 cloves garlic
- ½ cup oil
- 1 tsp mustard
- 1 tsp cumin
- 1 tsp urad dal
- 1 tsp chana dal
- 3 dried red chilli
- few curry leaves
- 2 tsp chilli powder
- ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp salt
Instructions
- Firstly, in a small mixer jar take 2 onion, 2 tomato and 10 cloves garlic.
- Blend to coarse paste, keep aside.
- In a large kadai heat ½ cup oil. add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 3 dried red chilli and few curry leaves. Splutter the tempering.
- Keeping the flame on low, add 2 tsp chilli powder, ½ tsp turmeric, 1 tsp coriander powder and 1 tsp salt.
- Saute on low flame until the spices turn aromatic.
- Now add in prepared onion tomato paste and cook well.
- Cook until the oil separates from the mixture.
- Add in 1 bunch of finely chopped palak leaves, 1 tsp salt and mix well.
- Mix until the palak leaves are cooked well and the oil separates from the sides.
- Finally, enjoy Palakura Chuteny with hot steamed rice, idli, dosa or chapathi.
Nutrition
How to make Palakura Pachadi with step-by-step photos
- Firstly, in a small mixer jar take 2 onion, 2 tomato and 10 cloves garlic.
- Blend to coarse paste, keep aside.
- In a large kadai heat ½ cup oil. add 1 tsp mustard, 1 tsp cumin, 1 tsp urad dal, 1 tsp chana dal, 3 dried red chilli and few curry leaves. Splutter the tempering.
- Keeping the flame on low, add 2 tsp chilli powder, ½ tsp turmeric, 1 tsp coriander powder and 1 tsp salt.
- Saute on low flame until the spices turn aromatic.
- Now add in prepared onion tomato paste and cook well.
- Cook until the oil separates from the mixture.
- Add in 1 bunch of finely chopped palak leaves, 1 tsp salt and mix well.
- Mix until the palak leaves are cooked well and the oil separates from the sides.
- Finally, enjoy Palakura Chuteny with hot steamed rice, idli, dosa or chapathi.
Notes:
- Firstly, make sure to finely chop the palak leaves for the uniform mixture.
- Also, adding tomato gives sourness to the chutney. Alternatively, you can use tamarind extract.
- Additionally, a generous amount of oil helps to increase the shelf life of chutney and can be easily stored for a month.
- Finally, Palakura Pachadi or Palak Chutney Recipe tastes great when prepared spicy.