• Prep Time 15-20 minutes
  • Cook Time 10-15 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Spinach chutney with a touch of spice.


  • Vegetable oil – 1 teaspoon
  • Dhuli urad dal (split skinless black gram) – 1 tablespoon
  • Chana dal (split Bengal gram) – 1 tablespoon
  • Dried red chiles – 4 no
  • Asafoetida – ¼ teaspoon
  • Red onion, finely chopped  – 1 medium
  • Tomato, finely chopped  – 1 large
  • Green chiles, chopped – 2 no
  • Spinach, roughly chopped – 1 medium bunch
  • Grated fresh coconut – 4 tablespoons
  • Tamarind pulp – 2 teaspoons
  • Table salt – to taste



  1. Place a non stick wok on medium heat and pour in the oil. Add the split black gram, split Bengal gram and cook for 1-2 minutes or until golden brown.
  2. Add the red chiles, asafoetida, onion, tomato and green chiles.  Cook for 5 minutes.
  3. Add the spinach, coconut, tamarind pulp and salt. Mix well and cook for 2-3 minutes.
  4. Remove from the stove top and set aside to cool.
  5. Transfer the mixture into a blender and blend to a fine paste. Transfer into serving bowl.
  6. Serve as accompaniment with idlis, dosas or with steamed rice.

You may also like

15 mins 4 People Yield

Sambhar Dinners, Lunches

10 mins 4 People Yield
20 mins 4 People Yield

Kadhai Mushroom Dinners, Lunches

Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

Leave a Reply

Your email address will not be published. Required fields are marked *

seven + 12 =