Palakura Perugu Pachadi | Summer Special Body Cooler Recipe | Spinach Curd Chutney
Palakura Perugu Pachadi Palakura Perugu Pachadi is a cool, creamy Andhra perugu pachadi made with steamed spinach, fresh coconut and curd. Palakura means spinach and perugu means curd, so think of it as a South Indian palak raita, but with more flavour. Soft steamed palak leaves are tempered with dry chilies, urad dal, mustard and hing, then folded into slightly sour curd that is whisked with a ground coconut, green chili and ginger paste. The result is a light, refreshing spinach curd chutney that is mildly spicy and very easy to make. Served chilled, this healthy palak perugu pachadi pairs beautifully with hot rice or chapati and makes a simple everyday meal feel special.
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Tips
Use slightly sour curd:
A little sourness lifts the flavour of this spinach raita, so avoid very fresh, sweet curd.
Steam the palak, do not boil it:
Steaming keeps the spinach leaves bright and full of flavour without making them watery.
Grind the coconut paste smooth:
A smooth paste blends evenly into the curd and gives the pachadi its creamy texture.
Let the hing bloom:
Add hing to the hot tadka and give it a moment to release its aroma before adding the palak.
Serve it chilled:
Refrigerating the perugu pachadi lets the flavours come together, and it tastes best cold.
Add mustard to the coconut:
Grind 1 tsp mustard with the coconut paste for a sharper, more traditional Andhra flavour.
Try other greens:
Swap palak for moringa leaves (munagaku) or thotakura (amaranth leaves). Use only the leaves and remove the stems.
Palakura Perugu Pachadi | Summer Special Body Cooler Recipe | Spinach Curd Chutney - Recipe Video
Palakura Perugu Pachadi | Summer Special Body Cooler Recipe | Spinach Curd Chutney
Ingredients
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For steaming the palak:
- 4 fistfuls palakura (spinach leaves)
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For the coconut paste:
- 3 tbsp fresh coconut
- 3 green chilies
- 1 tbsp ginger
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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
- Add 4 fistfuls of palakura to a steamer and steam for 12-15 mins on high flame.
- 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.
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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.
- Remove the palak from the steamer and let it cool.
- 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.
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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.
- Your Palakura Perugu Pachadi is ready. Enjoy this chilled spinach curd raita with hot rice or chapati.
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