Keerai Chutney

Name: Keerai Chutney (Spinach chutney)
Yield: Makes 1 cup (300 grams)
Cuisine: Indian
Ingredients: ¼ teaspoon asafetida; 1 medium red onion, finely chopped; 1 large tomato, finely chopped; 1 medium bunch spinach, roughly chopped; 2 green chiles, stemmed and chopped; 1 teaspoon vegetable oil; 1 tablespoon dhuli urad dal (split skinless black gram); 1 tablespoon chana dal (split Bengal gram); 4 dried red chiles, stemmed; 1 teaspoon table salt; ¼ cup (20 grams) grated fresh coconut (or frozen unsweetened coconut); 2 teaspoons tamarind pulp

Spinach chutney

Preparation info

Makes
1 cup

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Use fresh spinach to make this chutney. It has a certain palate-cleansing quality that remains true to the spinach’s character. Serve the chutney with steamed rice.

Ingredients

1 teaspoon vegetable oil
1 tablespoon dhuli urad dal (split skinless black gram)

Asia
India
Side dish
Gluten-free
Vegan

Method

Place a nonstick wok over medium heat and add the oil. Add the dals and cook for 1 to 2 minutes or until golden brown.
Add the red chiles, asafetida, onion, tomato, and green chiles. Cook for 5 minutes.
Add the spinach, coconut, tamarind pulp, and salt. Stir well and cook for 2 to 3 minutes. Set aside to cool.
Transfer to a food processo