Palak Pachadi: South Indian Spinach Coconut Chutney Recipe

Bright, vibrant, and packed with flavor, Palak Pachadi is a delightful South Indian spinach chutney that delivers both nourishment and taste in every spoonful. This refreshing green chutney blends tender spinach leaves with nutty coconut, aromatic spices, and a hint of tangy tamarind, resulting in a creamy, healthy condiment perfect for busy mornings. Served alongside fluffy idlis, crisp dosas, or even steaming hot rice, this versatile chutney promises to elevate your meal with a burst of freshness and nutrition.

Ready in just 15 minutes, Palak Pachadi is an ideal choice when you crave something quick yet wholesome. The gentle sautéing of spinach releases its earthy flavors, while the final tempering of mustard seeds, urad dal, and curry leaves adds a classic South Indian aroma and crunch. With a creamy texture thanks to coconut and a subtle kick from green chilies and ginger, this chutney is proof that healthy can be absolutely delicious. Enjoy it as part of breakfast or as an accompaniment for lunch and dinner—the choice is yours!

Palak Pachadi: South Indian Spinach Coconut Chutney

Print Recipe

By Malini Serves: 3 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients

• 3 tsp oil
• 1 tsp urad dal
• 1 tsp chana dal
• ½ tsp cumin / jeera
• 3 green chilies
• 1 inch ginger, chopped
• 1 bunch spinach (palak), roughly chopped
• ½ cup fresh grated coconut
• Small piece tamarind
• ½ tsp salt
• ½ cup water
• 2 tsp oil (for tempering)
• ½ tsp mustard seeds
• ½ tsp urad dal (for tempering)
• 1 dried red chilli
• Few curry leaves

Instructions

1

Heat oil in a large kadai and add urad dal, chana dal, and cumin seeds. Sauté until the dals turn golden and aromatic.

2

Add green chilies and chopped ginger to the pan. Continue sautéing until the chilies blister slightly.

3

Stir in the chopped spinach leaves and cook over low heat, stirring occasionally until the leaves wilt and deepen in color.

4

Allow the spinach mixture to cool completely, then transfer to a blender.

5

Add grated coconut, tamarind, salt, and water. Blend until you achieve a smooth, creamy chutney.

6

For tempering, heat oil in a small pan. Add mustard seeds, urad dal, dried red chilli, and curry leaves. Fry until fragrant and the mustard seeds splutter.

7

Pour the tempering over the spinach chutney and mix well.

8

Serve the palak pachadi with idli, dosa, or steamed rice.

Notes

Tips:
Always use tender spinach leaves and avoid thick stems, as they can add unwanted fiber and a slightly bitter taste., Feel free to add finely chopped onion or tomato for added texture and flavor, blending them with the spinach mixture., Store leftover pachadi in an airtight container in the fridge for up to 2-3 days. Stir well before each use.