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Palakoora Kandi Pachadi / Spinach Toor Dal Chutney Recipe
Prep Time: 5 mins | Cook time: 15 mins | Serves: 4 Hari Chandana PIndian, South IndianSide Dish
- 1 cup Spinach Leaves, tightly packed
- 1/2 cup Split Pigeon Peas / Toor Dal
- 1/2 tsp Cumin Seeds
- Tamarind, marble sized ball
- 6 - 7 Dried Red Chillies
- 1 small Onion
- 1/4 tsp Turmeric Powder
- A pinch of Sugar
- Salt to taste
- 2 tsp Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- A big pinch of Hing
- 1 Dried Red Chilli
- 1 tsp Oil
- Heat a teaspoon of oil in a heavy bottomed pan. Add the toor dal and roast on a low - medium flame till light brown color and you get a nice aroma. Then add cumin seeds to it and roast for a few seconds.
- Remove from the pan and set aside.
- In the same pan, add the red chillies and fry them for a few seconds on low heat. Set them aside.
- In the same pan, add a teaspoon of oil. Add the washed spinach, turmeric and a pinch of sugar and mix well.
- Saute until spinach is well cooked. Sprinkle little water if needed.
- Turn off the flame and let it cool completely.
- Peel and chop the onion into chunks and set aside.
- Grind the roasted toor dal, roasted chillies and tamarind into a coarse powder.
- Add the salt and cooked spinach and grind it to a coarse mixture by adding water little by little.
- Now add the chopped onion and pulse the mixie for a couple of times.
- Transfer the chutney into a bowl.
- Heat a teaspoon of oil in a pan for seasoning.
- Add the mustard seeds and cumin seeds. Once the seeds start to splutter, add the hing and red chilli.
- Immediately pour this seasoned ingredients over the chutney and combine well.
- Serve with hot steamed rice and ghee.
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