Palak chutney

Palak chutney

I love various forms of chutneys with dosas, idli and even paranthas :) so I am always in search of good recipes plus due to the fact that I am dieting (atleast trying to eat sensible) and mil has high cholestrol, the standard cocunut and peanut chutneys are made very rarely in our house.

So when I chanced upon Palak chutney recipe in Sanjeev Kapoor's Rice, Bread & Pickles, I was almost jumping with joy, the fact that I love spinach was just an added advantange :)

I did make a minor modification to the recipe though... The original recipe used grated cocunut and due to the reasons stated above I replaced the cocunut with roasted channa dal.

I also seasonsed the final chutney with little mustard seeds which was not mentioned in the original recipe somehow a chutney without that tempering seems incomplete for me specially if I am going to eat it with idly/dosa.

So here is the final recipe, if u want to stick to the original recipe just replace the roasted gram with cocunut and skip the seasoning in the end and bingo.

Palak chutneyI love various forms of chutneys with dosas, idli and even paranthas :) so I am always in search of good recipes plus due to the fact that I am dieting (atleast trying to eat sensible) and mil has high cholestrol, the standard cocunut and peanut chutneys are made very rarely in our house. So when I ...

Summary

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    Ingredients

    Skinless split black gram (urad dal)
    1 tbsp
    Spli bengal gram (channa dal)
    1 tbsp
    Dried red chilli (reduce it if u dont want it fiery)
    4
    Medium onion chopped
    1
    Medium tomato chopped
    1
    Green chilli chopped
    1
    Roasted gram
    1 tbsp
    Tamarind pulp
    1 tsp
    Spinach or palak, roughly chopped
    1 bunch (roughly 250gm)
    Oil
    1 tsp
    Salt
    to taste
    For the tempring/seasoning
    Oil
    1 tsp
    Mustard seeds
    1/2 tsp

    Steps

    1. Heat oil in a pan, add the burad dal and channa dal and roast to golden brown, take care not to burn it though.
    2. Add the red chillies and onion. Fry for 2 mins.
    3. Add the tomatoes and green chilli and saute for 5 mins.
    4. Add the palak, roasted channa, tamarind pulp and salt  and mix well.
    5. Remove from heat and cool.
    6. Grind to a fine paste.
    7. Season with mustard seeds cracked in hot oil.

    We eat these with crisp dosas this morning and the taste is still lingering in my mouth.

    Palak chutney

    This is off to Complete my Thali - chutney event hosted at Joy Of Cooking

    Palak chutney

    PS:I may post somemore chutneys as this event sounds very intersting and there is no limit on the no of entries so stay tuned and dont run away from the scare of getting drowned in chutneys ;-)

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