Carrot Palakoora Pachadi ~ Spinach And Carrot ChutneyGrated Carrot : 1 cup
Chopped Spinach : 1 cup
Coriander seeds : 1 tsp
Urad Dal : 1 tsp
Chana Dal : 2 tsp
Whole Red Chillies : 4 to 6
Grated jaggery : 1/2 to 1 tsp
A pinch of fenugreek seeds
A big pinch of Turmeric Powder
Small piece of tamarind
Salt to taste
Oil : 4 tsp
For Seasoning :
Mustard Seeds : 1/2 tsp
Garlic Pods : 2
A pinch of hing
Oil : 1 tsp
Method :
Soak the tamarind in water for few minutes and set aside. Heat two teaspoons of oil in a pan. Add and fry the coriander seeds, chana dal, urad dal and fenugreek seeds to brown color. Add the red chillies and fry for few seconds and allow it to cool. In the same pan, add one teaspoon of oil and put the grated carrot and fry for a minute. Take it out and let it cool completely. In the same pan, add another teaspoon of oil and put the chopped spinach, turmeric powder and little water and let it cook completely. When it's done, turn off the flame and allow it to cool. Grind the roasted spices into a fine powder. Then add the carrot, spinach, salt, soaked tamarind and jaggery to it and grind into a paste. Transfer the chutney into a cup and set aside. Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds, and garlic pods and let them splutter. Add the hing and stir for few seconds and switch off the heat. Add this seasoning to the chutney and mix well. Serve with hot steamed rice and dollop of ghee.