Step-by-step
1
Firstly, in a small mixer jar take 2 onion, 2 tomato and 10 cloves garlic.
2
Blend to coarse paste, keep aside.
3
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.
4
Keeping the flame on low, add 2 tsp chilli powder, ½ tsp turmeric, 1 tsp coriander powder and 1 tsp salt.
5
Saute on low flame until the spices turn aromatic.
6
Now add in prepared onion tomato paste and cook well.
7
Cook until the oil separates from the mixture.
8
Add in 1 bunch of finely chopped palak leaves, 1 tsp salt and mix well.
9
Mix until the palak leaves are cooked well and the oil separates from the sides.
10
Finally, enjoy Palakura Chuteny with hot steamed rice, idli, dosa or chapathi.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/palakura-pachadi-recipe-andhra-style/