Palak Chutney

Palak Chutney is one of those accompaniments which tastes amazing with dosas and paranthas! Delicious and amazing!

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Course condiments

Cuisine Indian

Ingredients

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

Instructions

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.

Notes

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

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

PS:I may post some more chutneys as this event sounds very interesting and there is no limit on the number of entries. So stay tuned and don't run away from the scare of getting drowned in chutneys ;-)

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