Chukkakura Pachadi Recipe - Simple, tasty and healthy South Indian chutney made with sorrel spinach.
Wash sorrel spinach thoroughly and set aside. No need to chop the leaves.
In a pan, heat 4 teaspoon oil, add coriander seeds first, then urad dal and fenugreek seeds and fry them until brown.
Now saute red chilies and green chilies also and take them out.
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.
Once the leaves softened, add tamarind and give a stir and switch off the flame. Let this cool completely.
Meanwhile, take roasted ingredients in a mixer and grind to a coarse mixture.
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.
Take into a serving bowl and serve sorrel spinach chutney with hot steamed rice!