Spinach Chutney / Palak Chutney
Ingredients (Serves 5 – 6)
1. Oil – 2 tsp
2. Garlic – 3 – 4 small cloves, chopped
Green chilies – 3 – 4, chopped
Baby spinach – 4 – 5 cups
Tamarind – 1/2 tsp
3. Salt – To taste
4. Ghee or gingely oil / nallennna – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/8 tsp
Dried red chilies – 2, broken
Curry leaves – A few
1. Heat oil in a pan over medium heat and fry garlic and green chilies for 2 – 3 minutes. Add baby spinach, a pinch of salt and cook for a few minutes until it wilts about 2 minutes (if you are using a small kadai / pan, add half of the spinach, wait until it wilts and then add the rest). Add tamarind. Cook for a minute or two and switch off. Allow it to cool. Grind to a paste(not very fine) in the small jar of a mixie.
2. Heat oil in a small pan over medium heat. Splutter mustard seeds and then add cumin seeds. Allow it to splutter and then fry dried red chilies and curry leaves. Pour this seasoning over the ground spinach. Mix gently. Serve with hot rice, ghee and other side-dishes.