June 7, 2007


This is my favorite chutney. Very tasty and looks delicious. My mother used to prepare this chutney in 2 or 3 variations. Here is my recipe:

Palakura Pachadi:
Prep : 10mts
Cooking time: 20mts
Cuisine : Andhra

3 cups fresh chopped spinach (wash and chopp it)
1/3 cup roasted and peeled groundnuts
1 tbsp oil
2 big tomatoes (cut each into 6 pieces)
4 green chillies
6 flakes of tamarind
a pinch of turmeric powder
1 tsp ginger garlic paste
salt as per taste

For Tadka/Poppu/Talimpu :
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 tsp chanadal
1 tsp urid dal
1 tsp finely chopped garlic
few curry leaves
1/4 cup finely chopped coriander leaves
a pinch of hing

1. Heat the kadai on medium heat, first roast the groundnuts. Let them cool, peeled and keep aside.

2. In the same kadai, add 1/2 tsp oil, add chopped spinach, fry slightly, take into a bowl, keep aside.

3. Again add 1/2 tsp oil, add chopped tomato pieces, green chillies and washed tamarind flakes. Cook till dry content, turn off the heat and let them cool completely.

4. First grind the groundnuts into powder, add cooked tomato mixture, turmeric powder, ginger garlic paste and salt, make a smooth paste. If you need you can add little quantity of water.

5. Finally add half of the cooked spinach to the above paste, grind for only few seconds.

6. Now keep the tadka with oil, jeera, mustards, chanadal, urid dal, finely chopped garlic, curry leaves, coriander leaves, hing respectively. Finally add the remaining cooked spinach, again fry for few seconds, then add above paste, mix well and turn off the heat.

7. It goes very well with white rice, idli, dosa and chapatis.

Note: 1. Becareful while grinding the spinach. Grind only for 2 seconds, otherwise the color and also taste of the chutney will spoil.

2. If you want you can skip the groundnuts for different variation.
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  1. Jyothi, I love pachadi's & urs look sooo tempting, will definately try it.

  2. Very nice...creative idea....looks yummy my dear.:)
    Thanks for sharing.

  3. Hi there... the pachadi looks nice..its my first time here by the way

  4. wow it looks delicious! We love pachadis i would give this a try thanks for sharing!

  5. Jyothi,
    I am a big fan of Andhra food specially Andhra spicy chutney. The chutney looks delicious and I am surely gonna try it out very soon. Will it go well with just rice or with dosas?

  6. Jyothi,

    I love this recipe. Gosh I just want to dip a nice big hunk of paratha in it :)

  7. @Hi Aruna, Thanks a lot for your comment.

    @Hi Kajal, thanks

    @ Hi Sugar & Spice, warm welcome to my blog. Thanks for your comments.
    keep on visiting...

  8. @Hi Roopa, try and let me know. Thanks for visiting and giving your valuable comments.

    @Hi Seema, its very good combination for rice and also for chapathis, idli and mainly dosa. Try and let me know. Thanks

    @Hi Cynthia, Thanks a lot for your comment. It goes well with parathas also. Try and let me know. Thanks.

  9. Surekha Reddy: Hi, just know i tried your receipe and it is too good. I got bored of eating spinach dal. thank you verymuch

  10. i just want to know whether can we mic palak with tomatoes , i hear we are not supposed to mix ,please give info about tht so tht i can prepare this yummy pachadi

  11. Hi Jyothi!
    Thanks for posting this recipe! I tried it, it came out very yummy! Actually, my wife is pregnant. Doctor asked her to eat as much as leafy vegetables as she can. She got bored of eating spinach dal, spinach paneer etc.. so we were looking for something different and found ur post. She liked this item very much. She is enjoying it very much. Thanks a lot!


  12. Hi Jyothi,

    We like pachadi very well, i want to try it........
    but one confusion you said we need to "5. Finally add half of the cooked spinach to the above paste, grind for only few seconds.", what about other half........... i hope it's half cooked, right.......
    please confirm me we can try it tomarrow