Chukka Kura Pachadi Recipe | Khatta Palak Chutney
Ingredients
For the Spice mix:
- 8 Dry Red Chillies
- 1/2 tsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1/4 tsp Fenugreek seeds
- 3 Garlic cloves
- 1 inch Tamarind
- Salt to taste
To cook greens:
- 1 tbsp Oil preferably sesame oil
- 1 Cup Chukka Aaku washed and chopped
- 2 Green Chillies
- 1/4 tsp Turmeric Powder
- A little Salt
For Seasoning (Tadka):
- 1 tsp Oil
- 1 Dry Red Chili
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- Few Curry Leaves
For Garnish: Just before serving
- 1 Onion Finely chopped
Instructions
Roast the Spices
- To a pan, dry roast dried red chilies, cumin seeds, coriander seeds, fenugreek seeds, and garlic until aromatic and golden.
Grind to Perfection
- Once cooled, grind the roasted spices along with salt into a coarse powder. Set aside.
Sauté the Leaves
- Heat oil in the same pan. Add the chopped greens along with tender stalks and cook until they wilt and soften completely. Cook until the raw smell disappears and the mixture reduces in volume. Now, add in the ground spice mixture, mix well & cook for a minute & turn off the heat.
Temper for Extra Flavor
- Heat oil, add red chilies, cumin seeds, splutter mustard seeds, asafoetida, and curry leaves. Pour this tempering over the chutney and mix well.
Recipe Video
Notes
💡 Tips for the Best Taste
- Use fresh, tender leaves for vibrant flavor.
- Skip tamarind if the leaves are sour enough.
- Adjust red chilies according to spice preference.
- Sesame oil enhances authenticity and depth.
- Store in an airtight container in the refrigerator for up to 3–4 days.