Recipe Description

Spinach chutney with a touch of spice.

Ingredients:-

• 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

 

Method:-

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.