Palakura Kandi Pachadi or Palak Toor Dal Chutney – Unique, healthy and delicious side dish for rice made with lentils and spinach.
Kandi Pachadi is an authentic and healthy Andhra chutney prepared with toor dal, red chillies, tamarind, cumin seeds and garlic or onion. Traditionally, we don’t add anything else to this classic chutney but here I have added sauteed spinach to enhance the nutritional benefits.
Is this chutney vegan?
The answer is yes, it is a plant-based recipe but we usually serve it with rice and ghee (clarified butter). If you are vegan, just skip the ghee and serve it with hot steamed rice.
It is best when served with hot steamed rice with a huge spoon of ghee (clarified butter)
Few Tips to Make the Best Chutney:
- Do not forget to roast the lentils over a low-medium flame to make sure they are roasted well.
- Do not grind the onions until they are invisible. Just pulse the blender a few times after adding the onion. Onion pieces will give the crunch and taste to the pachadi.
- It should be a coarsely ground thick chutney. Do not make it thin and smooth.
- Do not skip adding cumin seeds, it improves digestion. Cumin powder can be used also.
More recipes like this:
- Vankaya Pachadi
- Sorakaya Pachadi
- Mamidikaya Pesara Pachadi
- Mullangi Pachadi
- Tomato Moong Dal Chutney
- Kalchina Vankaya Pachadi
- Chukkakura Pachadi
How to Make Palakura Kandi Pachadi Recipe below:
Palakura Kandi Pachadi Recipe
- 1 cup Spinach Leaves tightly packed
- ½ cup Split Pigeon Peas / Toor Dal
- ½ tsp Cumin Seeds
- Tamarind marble sized ball
- 6-7 Dried Red Chillies
- 1 small Onion
- ¼ tsp Turmeric Powder
- A pinch of Sugar
- Salt to taste
- 2 tsp Oil
- ½ tsp Mustard Seeds
- ¼ 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 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 blender a couple of times. Do not grind the onions completely.
- 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.
Nutrition values are estimates only.