Palakura Kandi pachadi | Palak Chutney | How to make Chutney | Hyderabadi Ruchulu

Palakura Kandi pachadi | Palak Chutney | How to make Chutney | Hyderabadi Ruchulu

Short link to share this Palakura Kandi pachadi
https://youtu.be/pknG3V3OQwo

After watching this video you can directly do it in your home with easily available ingredients..

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METHOD FOR MAKING PALAKURA KANDI PACHADI :
INGREDIENTS
1. Spinach Leaves - 1 Cup
2. Red Gram (Toor Dal) - 1/2 Cup
3. Oil - 4 Teaspoons
4. Cumin Seeds - 1 Teaspoon
5. Red Chillies - 12-14
6. Turmeric Powder - 1/2 Teaspoon
7. Sugar - A Pinch
8. Garlic Cloves - 6-7
9. Tamarind
10. Salt - 1 Teaspoon
11. Mustard Seeds - 1/2 Teaspoon
12. Curry Leaves

Heat a pan and add 1 teaspoon oil. Fry 1/2 cup red gram(toor dal) till it changes colour lightly and gives out a nice aroma. Add 1/2 teaspoon cumin seeds and fry for a minute. Move them into a plate. In the same pan, fry 10-12 red chillies and move it into a plate. Heat 1 teaspoon oil and fry 1 cup chopped spinach leaves. Add 1/2 teaspoon turmeric powder, a pinch of sugar. Fry till the raw smell goes away. We can see water seeping out of the spinach, if there is no water then you can sprinkle some. Cut off the stove and let it cool down. Put the previously prepared ingredients in a mixie jar and add 6-7 garlic cloves, soaked tamarind and powder it. Add cooked spinach, 1 teaspoon salt and grind it into a paste by adding water if necessary. For preparing tempering : Heat 2 teaspoons oil in a pan. Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, pieces of 2 dried chilies, curry leaves and fry.
Add prepared spinach paste and mix.

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