Keerai Chutney

Spinach chutney

Preparation info
  • Makes

    1 cup

    • Difficulty

      Easy

Appears in

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)

Method

  1. 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.
  2. Add the red chiles, asafetida, onion, tomato, and green chiles. Cook for 5 minutes.
  3. Add the spinach, coconut, tamarind pulp, and salt. Stir well and cook for 2 to 3 minutes. Set aside to cool.
  4. Transfer to a food processo