Vallarai chutney (a) thuvayal

small onions - 12

Vallarai spinach - 250ms

tomato - 8 medium size

garlic - 10

red chilli - 3

green chilli - 1

peper, cumin powder - 2 tbspn

asafoetida - a pinch

turmeric powder - 1/2 tbsp

salt to taste

tamarind pulp - a cup

oil - 2 tbsp ( I used Ricebran oil)

mustard seeds, urad dal - 1 tbsp

curry leaves, corriander leaves to garnish

This type of spinach is too bitter to be consumed. To overcme its bitterness, I have added much onions, tomato and tamarind pulp.

Take only the leaves of the spinach. Avoid the stem parts. Wash it. Chop it finely. Heat a Tawa, add finely chopped onions, garlic, tomatoes, chillies, and spinach. Add turmeric powder, pepper, cumin powder, salt. Stir well. No need to oil. Pour 1/2 cup of water and close the lid. Allow to boil still cooked well. Now add the tamarind pulp and cook more. Stir then and then. After 10 mins. stop the flame, allow it to cool and grind the above to a fine paste in a mixer.

Now heat oil in tawa, spurt mustard seeds, urad dal, curry leaves and add the paste. Cook in low flame till oil separates from the paste. Now the fine gravy is ready to eat.

Best with rice and ghee. Also can be used with chapathi.