Khatti Palak Chutney - Chukka Koora

Share
9 Ratings
11 Reviews
Print
Recipe By Vahchef
25 m
2 servings
29.6 Cals

Green Chilies Ridge Gourd Skin Chutney

Green Chilies Ridge Gourd Skin Chutney is a healthy chutney option with no compromise in ...

Carrot Cauliflower Pickle

Carrot Cauliflower Pickle is a delicious Indian recipe served as a Pickles and Chutneys. ...

Quick And Simple Coconut Chutney

Coconut chutney recipe is an easy and quick to make chutney which serves as a side dish f...

Cucumber Pickle

Tangy and tempting cucumber pickle makes a great accompaniment to all types of dishes....

Himachali Siddu With Spring Onion And Garlic Chutney

Siddu is a Himachali dish with one of the most loved dishes in Himachal mostly in Mandi, ...

Fresh Red Chili And Drumstick Pickle

Drumstick pickle, the pungent flavour of drumstick blends very well with the hot red chil...

Khatti Palak Chutney - Chukka Koora Recipe, Palak, How To Make Khatti Palak Chutney - Chukka Koora Recipe

Name: Khatti Palak Chutney - Chukka Koora
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Khatti Palak chutney is yet one more excellent chutney made with Chukka kura also commonly known as Khatta palak.

About Recipe

Bachchali koora, Pasalai keerai, Palang sag

How to make Khatti Palak Chutney - Chukka Koora

(9 ratings)

11 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Spinach

Servings : 2 persons
Published date : January 05, 2019

Ingredients used in Khatti Palak Chutney - Chukka Koora
• Katti palal (chopped) - 7 bunch.
• Oil - as required.
• Green chillies - 5 number.
• Sesame seeds - 2 tablespoons.
• Cumin seeds - 1 tea spoon.
• Garlic - 10 number.
• Dry red chilies - 2 number.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Curry leaves - 2 springs.
Method:
In a pan, dry rost cumin and sesame seed and transfer to blender. In the same pan, now add little oil add garlic and green chillies, saute them for 3 minutes, Transer them to same blender and grind till it becomes to a fine paste. Heat oil in the same pan, add chopped chukka koora and cook till it changes its colour or mushi. Then add the blended paste of garlic, chillies and cumin, sesame seeds powder to the same pan, mix well and switch of the flame immediately. For tempering: Heat oil in a pan, add dry red chilies, mustard seeds, cumin seeds, curry leaves, urad dal and saute it. Later, pour this tempering to the chutney, mix well and have with rice. Note: This cutney can be stored for 1 week.

sadmag Posted on Mon May 25 2009

awesome.

Reply 0 - Replies

i am really a great fan of you......u really rock in my kitchen...

54qe3 Posted on Mon May 25 2009

to much oil?

Blanca85 Posted on Mon May 25 2009

wow, looks great

kumquatsta Posted on Mon May 25 2009

is served hot?

dazigg Posted on Tue May 26 2009

You know, that sesame seed, garlic, chili paste looks like something that would just be a delicious spread for things by itself!

kanind2004 Posted on Wed May 27 2009

Is khatti palak available in US?

Sepster147 Posted on Mon Mar 15 2010

"good" that's it? good? no songs or dancing?

kurtmyluv Posted on Thu Sep 09 2010

Add a little Turmeric while blending or to the temppering.Gives the chutney a yummy colour!:D Thanks chef for making Andra pradesh people feel proud of you..

Pragathi Gowda Posted on Sat Jan 18 2014

Khatti Palak can we get in japan if not can i use regular palak (spinach) for dis chutney..?

vahuser Posted on Wed Jun 03 2009

Sanjay, could u please explain the name in tamil what is chukka koora / katti palak. This chutney sounds great but I don't eat garlic without garlic it will taste good or not? please give the name of the keerai leafy vegetable in tamil