Go Back
+ servings

Palakura Kandi Pachadi Recipe

Healthy and delicious Andhra style pachadi or chutney for rice. A unique twist to the traditional recipe.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: andhra recipes, chutney recipes for rice, pachadi recipes
Servings: 4
Calories: 106kcal


  • 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

For Seasoning

  • 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 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.


Make sure you roast the lentils on a low-medium flame to roast them completely. 
Just pulse the blender a couple of times after adding the onion. They will give the crunch and taste to the chutney.


Calories: 106kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 96mg | Fiber: 4g | Sugar: 2g | Vitamin A: 902IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg