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.
For the tempring/seasoning
- Heat oil in a pan, add the burad dal and channa dal and roast to golden brown, take care not to burn it though.
- Add the red chillies and onion. Fry for 2 mins.
- Add the tomatoes and green chilli and saute for 5 mins.
- Add the palak, roasted channa, tamarind pulp and salt and mix well.
- Remove from heat and cool.
- Grind to a fine paste.
- 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.
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 ;-)