Vallarai chutney (a) thuvayal

Ingredients

• small onions - 12
• Vallarai spinach - 250ms
• tomato - 8 medium size
• garlic - 10
• red chilli - 3
• green chilli - 1
• peper, cumin powder - 2 tablespoon
• asafoetida - a pinch
• turmeric powder - 1/2 tablespoon
• salt to taste
• tamarind pulp - a cup
• oil - 2 tablespoon
• mustard seeds, urad dal - 1 tablespoon
• curry leaves, corriander leaves to garnish

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Preparation

• 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 minutes. 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.

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