Andhra Spinach Chutney | Palakoora Pachadi

Serve with rice and a dollop of ghee

Andhra Pradesh is well known for its chutneys, and for the love that Andhra people have for their chutneys. Called pachadi, the chutneys are not to be confused with the pachadi dishes from Tamil Nadu, which are generally yoghurt based like a raita. An Andhra Pachadi is more like a Tamil Thogayal. I hope that clears the confusion.

Andhra Pachadis are ground vegetables and spices, made to be eaten with rice and a dollop of ghee. But you can use them in sandwiches, stirred into yoghurt, or with snacks, chapatti, idli or dosa.

This is a Spinach Andhra Pachadi, and you have never tasted spinach so delicious. Spicy from red and green chillies, and cooling from the ground sesame seeds, it all comes together into an awesome dish.

Are you after similar recipes? Try Milky Brinjal Chutney, Andhra Eggplant Chutney, Spinach Thogayal, Green Chutney, Red Radish Chutney, and Coriander and Coconut Chutney.

You can see our Tamil Pachadi dishes here and here, and our Andhra Pachadi dishes here. Or browse all of our Spinach recipes and our Indian dishes. You might also like to explore our Early Winter recipes.

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Spinach Stem Salad with Sweet Raisins and Toasted Pine Nuts

The delight of spinach stems in a special salad.

Spinach stems are definitely underrated and underused. They are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you simply throw the stems away. This salad takes advantage of the beauty of the stems, sweetens them with raisins and adds crunch with pinenuts.

Are you looking for other Spinach and Spinach Stem recipes? Try Buttery Spinach Stems, Glass Noodles with Spinach, Spinach Thoran, and Mung Dal with Cumin and Spinach.

Browse our Spinach recipes, and our Salad recipes. Find out how to use Spinach Stems. We have a collection of Bittman Salads here. Or be inspired by our Late Summer recipes.

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Spinach Thoran | Spinach Stirfry with Coconut

A seriously deliciously Thoran from Kerala

Spinach Thoran is an everyday side dish for rice which is generally cooked in an Indian wok or Kadhai. In this style of Thoran from Kerala, the main ingredient is stirfried or wilted, then pushed aside while a coconut and spice paste is placed in the centre of the wok. This is covered by the main ingredient and it is allowed to cook gently. This method leads to dishes that are light and delicious.

In this recipe a little rice is used as a spice adding a little texture and a lovely nutty flavour.

If you are looking for a Spinach-Coconut dish, try this Spinach and Coconut – Keerai Poriyal from Tamil Nadu which is next door to Kerala. Another way to use Spinach is in a simple Aloo Palak Subzi – Potatoes and Spinach Dry Curry.

Thorans can be made from almost any vegetable. Cabbage, for example, or Green Beans, Carrot, or Zucchini. Try Green Tomato Bhajji. You might also like Cauliflower Fry with Ginger, Garlic and Green Chillies.

You might like to browse all of our Thoran and Poriyal recipes here and here, other Fry recipes, and our Spinach recipes here and here. Browse all of our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.

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Buttery Spinach Stems

The intensity of Spinach without the bite.

Did you know that Spinach stems are edible, in fact, wonderful? With all of the spinach flavour of the leaves but without the bite, they are a delight to eat.

My favourite way, which I share with you today, is Buttery Spinach Stems where they are quickly sautéed  before steaming a little and serving with their buttery sauce.

Feel free to browse all of our Spinach recipes here and here. We really like an Indian Stir Fried Spinach Poriyal with Coconut.  Or find inspiration in our Winter recipes here and here.

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Spinach Thogayal | South Indian Spinach Chutney

A South Indian cooked Chutney, a smooth puree with spices that intensifies the flavour of the main ingredient.

Indian Chutneys are spicy, sweet or sour condiments that add variety and flavour to a South Indian meal. They bring out the very essence of the ingredient being used, intensifying the flavour and enhancing it with the spices used. They are eaten at most days in a South Indian household. This is a cooked chutney – spinach is steamed until cooked and then pureed with fried mustard seeds, chilli, a little dal and curry leaves.

Cooked chutneys will last several days to a week, and can be frozen successfully. Although traditionally eaten with rice and Indian dishes, they can be used in a variety of ways including in spreads, dips, sauces and dressings. Or like me, you can eat it by the spoonful. This tastes so exceptionally spinachy.

Are you looking for Indian Chutneys? Try Coconut and Tamarind Sambol, Fresh Radish and Mint Chutney, Red Radish ChutneyAndhra Spinach Chutney, Coriander and Coconut Chutney, and Ginger, Coconut and Yoghurt Chutney.

Also try Fennel and Lemon Chutney. And Malabar Spinach in Spicy Gravy.

You might prefer to browse our other Indian Chutneys, and all of our Indian recipes. Our Spinach recipes are here. You might also like to explore our Mid Autumn recipes.
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Elegant Orzo Pasta with Wilted Spinach and Pine Nuts

A wonderful salad

A spinachy and great dish shared recently with a friend was a beautiful orzo salad. In this recipe, the orzo we are using is a Greek, rice-shaped pasta, similar to the Italian Risoni. Don’t confuse it with the Italian orzo, which is barley.

Are you looking for similar recipes? Try Rocket Salad with Penne, Lentils and Orzo Pasta with Caramelised OnionsPasta and Roasted Pepper Salad with Walnuts, Light Pasta Salads, Beautiful Buttered Orzo, and Rice and Orzo.

You might like to browse our other Salad recipes, and Spinach Salads. Our Pasta recipes are here. And explore the Spinach recipes. Alternatively take some time to enjoy our Late Summer dishes.

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Mung Dal with Cumin and Spinach

The marvellous flavours of Mung and Spinach.

Mung is a favourite dal of many people with its sweet, creamy, mushiness. A good mung dal cooked at home is worth a hundred restaurant visits. This recipe features Spinach as well.

Cumin is such a natural pairing with Mung Dal. Not only does it add a flavour that suits the flavour of Mung, it adds a little crunch too as you bite into those fried cumin seeds.

Are you looking for similar recipes? Try Thai Red Lentil Soup, Mung Dal with Green Mango, Moolangi Tovve (Daikon Dal)Mung and Red Lentil Dal, Mung Dal with Ghee, Gentle Golden Mung Dal and ISKON Mung Dal.

Why not browse all of our mung recipes, and our Dals.  You might like our Spinach recipes too. Our Indian recipes are here and Indian Essentials here. Or explore our Late Autumn collection of dishes.

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Spinach Pachadi | Palak Pachadi | Spinach in Yoghurt

Last night I cooked a gorgeous spinach dish, a Pachadi. It is a gorgeous dish that can be used as a side dish or goes just as well over rice, on its own or with a yellow dal. It is a purée, so it would also go well drizzled over some chunks of pan-fried tofu, fresh made paneer or some roasted or pan-sautéed chunks of potato. With some crispy flatbreads. With a green salad of goodness.

Similar recipes include Tri Colour Raita, Asparagus Raita, Boondhi Pachadi, Carrot Sambol, and Cucumber Pachadi.

Please also browse our Pachadi recipes, and our Spinach recipes. You might like to read up on Indian Essentials and explore our Indian recipes. Or take some time to check out our Late Spring collection of dishes.

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