Chukkakura Pachadi Recipe | Sorrel Spinach Chutney

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Chukkakura Pachadi Recipe | How to make Sorrel Spinach chutney recipe

5 from 1 vote
Chukkakura Pachadi - Sorrel Spinach Chutney Recipe
Cook Time
10 mins
 

Chukkakura Pachadi Recipe - Simple, tasty and healthy South Indian chutney made with sorrel spinach.

Course: Side Dish
Cuisine: South Indian
Servings: 3
Author: Nandini
Ingredients
  • 6 small bunches Sorrel Spinach / Chukkakura
  • 1 medium Onion chopped
  • 2 tsp Coriander seeds
  • 1 tsp Urad dal
  • 1/4 tsp Fenugreek seeds
  • 2 Green chilies slit in the middle vertically
  • 3 Red chilies
  • 4 tsp Oil
  • 3 inch Tamarind piece
  • Salt to taste
Instructions
  1. Wash sorrel spinach thoroughly and set aside. No need to chop the leaves.

  2. In a pan, heat 4 teaspoon oil, add coriander seeds first, then urad dal and fenugreek seeds and fry them until brown.

  3. Now saute red chilies and green chilies also and take them out.

  4. In the same pan, add the sorrel spinach and saute for a few minutes, then cover the pan and cook on low flame. It just takes around 5 minutes.

  5. Once the leaves softened, add tamarind and give a stir and switch off the flame. Let this cool completely.

  6. Meanwhile, take roasted ingredients in a mixer and grind to a coarse mixture.

  7. Then add chopped onion and cooked leaves along with salt and just pulse once or twice to make them all combine well and make sure that onions should not mash up.

  8. Take into a serving bowl and serve sorrel spinach chutney with hot steamed rice!

  1. First, wash sorrel spinach thoroughly and keep them aside. No need to chop them.
  2. In a pan, heat 4 teaspoon oil, add coriander seeds, urad dal and fenugreek seeds and fry them until brown.
  3. Now add red chilies and green chilies and saute.  Take them out into a plate.
  4. In the same pan, add the sorrel spinach and saute for a few minutes.
  5. The leaves will shrink immediately and color changes while sauteing.
  6. Cover the pan and cook on low flame. It just takes around 5 minutes.
  7. Once the leaves softened, add tamarind and give a stir and switch off the flame. Let this cool completely.
  8. Meanwhile, take roasted ingredients in a mixer and grind to a coarse mixture.
  9. Then add chopped onion and cooked leaves along with salt and just pulse once or twice to make them all combine well and make sure that onions should not mash up.
  10. Take into a serving bowl and serve sorrel spinach chutney with hot steamed rice!

 

 



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