Palakura Pachadi | Spinach Chutney | Palak Chutney

Traditional Andhra-style Palak Pachadi, also known as Palakura Pachadi, is a vibrant and flavorful South Indian chutney made with fresh spinach, tomatoes, onions, garlic, and aromatic tempering. This classic pachadi is a staple in many Andhra households, loved for its bold flavors and simple preparation. In Andhra cuisine, pachadis are cherished for their ability to balance meals with tang, spice, and freshness, and this spinach chutney captures all three beautifully.

What makes Andhra Palak Pachadi special is the way everyday ingredients come together to create a wholesome accompaniment that pairs wonderfully with hot rice, ghee, idli, dosa, or even chapati. 

For making this palakura pachadi first the onions tomatoes garlic red chili powder turmeric powder and tamarind are ground to fine paste .Then a tempering of mustard seeds urad dal cumin seeds red chilies curry leaves is given andvthe ground paste is added to it along with required salt and water and allowed to boil for few minutes until raw smell goes finally the chopped spinach is added and cooked until soft and mushy and everything combines together to a flavorful pachadi consistency. 

Not only is Palakura Pachadi delicious, but it is also packed with nutrition. Spinach is rich in iron, fiber, and vitamins, making this chutney a great way to include leafy greens in daily meals. The fresh seasoning and minimal cooking preserve its nutrients, while the garlic and spices aid digestion and enhance flavor naturally.

Whether you're preparing a quick weekday meal or adding variety to your traditional Andhra spread, this spinach pachadi is a comforting and versatile choice. It is easy to make, incredibly satisfying, and captures the authentic taste of Andhra Pradesh in every spoonful. Enjoy it with piping hot rice and a drizzle of ghee, and you’ll instantly appreciate why this timeless chutney remains a favorite across generations.Check out the recipe below.

Ingredients 

For Paste

Onion-2 nos

Tomato -2 nos

Garlic -4 nos

Tamarind- small gooseberry sized

Turmeric powder -1/4 tsp

Red chilli powder -1 tsp

Other Ingredients

Palak( spinach )-1 bunch (washed chopped finely )

Salt to taste

Mustard seeds-1/4 tsp

Urad dal-1/4 tsp

Bengal Gram dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -2 nos

Asafoetida-1/8 tsp

Curry leaves few

Oil-2 tsps

Recipe Video 

Method

✍️Grind the ingredients given under for paste set aside.

✍️Heat oil in a pan add tempering ingredients allow it to splutter now pour the ground paste along with required salt and water and allow it to cook until the raw smell goes.

✍️Now add in the finely chopped spinach and continue to cook until the spinach turns soft and mushy and completely cooked and the mixture comes to pachadi consistency  (thick chutney consistency ).

✍️Switch off the gas .

✍️Serve hot with steamed rice drizzled with ghee or with idli dosa chapati etc.

✍️Enjoy.😋

Total Preparation Time-20 mins

Serves -2 (for 1 bunch of spinach)