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Palakura Perugu Pachadi | Summer Special Body Cooler Recipe | Spinach Curd Chutney

Pickles & Chutneys | vegetarian

Ingredients

  • For steaming the palak:
  • 4 fistfuls palakura (spinach leaves)
  • For the coconut paste:
  • 3 tbsp fresh coconut
  • 3 green chilies
  • 1 tbsp ginger
  • For the curd mixture:
  • 1/2 litre slightly sour curd
  • salt
  • For the tadka:
  • 2 tbsp oil
  • 2 dry red chilies
  • 1 tsp urad dal
  • 1 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 2 pinches hing (asafoetida)

Instructions

  1. Add 4 fistfuls of palakura to a steamer and steam for 12-15 mins on high flame.
  2. While the palak steams, add 3 tbsp fresh coconut, 3 green chilies and 1 tbsp ginger to a mixer jar. Grind to a smooth paste.
  3. Whisk 1/2 litre slightly sour curd in a bowl. Add salt and whisk well. Add the ground coconut paste to the curd and whisk well. Refrigerate for 30 mins.
  4. Remove the palak from the steamer and let it cool.
  5. Heat 2 tbsp oil in a pan. Add 2 dry red chilies, 1 tsp urad dal, 1/2 tsp mustard seeds and 1/4 tsp cumin. Fry well. Add 2 pinches of hing and let it bloom.
  6. Add the steamed palak leaves, sauté well and cook for 3-4 mins on medium flame. Transfer the palak mixture to the curd mixture, mix and refrigerate.
  7. Your Palakura Perugu Pachadi is ready. Enjoy this chilled spinach curd raita with hot rice or chapati.