- Wash sorrel spinach thoroughly and set aside. In a pan, heat 4 teaspoon oil, add coriander seeds first, then urad dal and fenugreek seeds and fry them until brown. Now saute red chilies and green chilies also and take them out. In the same pan, add the sorrel spinach and saute for a few minutes, then cover the pan and cook on low flame. Once the leaves softened, add tamarind and give a stir and switch off the flame. Let this cool completely. Meanwhile, take roasted ingredients in a mixer and grind to a coarse mixture. Then add chopped onion and cooked leaves along with salt and just pulse. Take into a serving bowl and serve sorrel spinach chutney with hot steamed rice!
Chukkakura pachadi
#myrecipe
By Radha Nelanti
Mar, 3rd
671
Servings
4 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- Sorrel spinach
- Onion
- Corinader seeds
- Fenugreek
- Urad dal
- Green chillies
- Red chilli
- Oil
- Tamarind
- Salt
