Spinach - Peanut Chutney / Pachadi
VegCookBook by Praveena
South Indian style chutney / condiment, made with just 6 ingredients and WITHOUT USING TAMARIND. Served in many ways.
Accompaniment, chutney, Condiment, dip
Indian, South Indian
Spice blender / Mixie
Small Frying pan (for stove-top)
Spinach / Palak / Palakoora
Raw Peanuts / Ground Nuts / Pallilu
15 to 20
Dry Red Chillies
Jeera / Cumin seeds
Turmeric Powder / Pasupu
Coriander Seeds / Dhaniya
Firstly, wash the spinach thoroughly with running water. Finely chop them. We need 2 cups, pressed.
Put a frying pan on stove top under medium flame, add the peanuts, dry roast them until they splutter or turn light brown. Set them aside.
Put the same pan back on stove top under medium flame, add oil, heat it.
Add the jeera/cumin seeds, dhaniya / coriander seeds & turmeric powder.
Saute for 1-2 mins, until the seeds turn light brown.
In the same pan, fry the dry red chillies & garlic pods (optional) till they turn dark. Take everything aside into a plate.
Put the pan back on flame, add all of the chopped spinach. Saute (for 3-5 mins) by stirring continuously, till they shrink.
Into a spice blender/mixie, add salt and all the fried ingredients (except the spinach). Grind them coarsely.
Next add the spinach, and once again grind everything coarsely. Done!!
Please see the MAIN POST for step wise pics, serving suggestions and recipe TIPS.
palak chutney recipe, palakoora pachadi, spinach vegan dip, spinach-peanut chutney