Palak Chutney is one of those accompaniments which tastes amazing with dosas and paranthas! Delicious and amazing!
I love various forms of chutneys with dosas, idli and even paranthas 🙂 So, I am always in search of good recipes. Also, since I am dieting (at least trying to eat sensible) and MIL has high cholesterol, the standard coconut and peanut chutneys are made very rarely in our house. So, 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 advantage 🙂
I did make a minor modification to the recipe, though. The original recipe used grated coconut and due to the reasons stated above, I replaced the coconut with roasted channa dal. I also seasoned 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 which I used. If you want to stick to the original recipe, just replace the roasted gram with coconut and skip the seasoning in the end and you can use the original recipe.
I love the fact that we have so many variations in chutneys. Just a few ingredients here and there, and you have a new variety! And the variety we have by state! Whether it is the coconut chutney of the south, or the imli chutney of the north, each is so unique and delicious. Or the different kinds of green chutneys you can make. Mint and coriander, with onions and tomatoes, just typing this out is making my mouth water! So you do realise, I love chutneys and this chutney is sure a regular at our house!
- 1 tbsp black gram skinless split (urad dal)
- 1 tbsp bengal gram split (channa dal)
- 4 red chilli dried (reduce it if you don't want it fiery)
- 1 onion medium chopped
- 1 tomato medium chopped
- 1 green chilli chopped
- 1 tsp tamarind pulp
- 1 bunch spinach or palak (roughly 250gm) roughly chopped
- 1 tsp oil
- to taste salt
for the tempring/seasoning
- 1 tsp oil
- 1/2 tsp mustard seeds
- Heat oil in a pan, add the urad 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.