Vallarai chutney (a) thuvayal

gangaGangamore recipes
(4.00/5 - 1 vote)
Main Dish
2 servings
15 min
35 min
Very Easy


- 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


Step 1

Take only the leaves of the spinach. Avoid the stem parts. Wash it. Chop it finely.

Step 2

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.

Step 3

Pour 1/2 cup of water and close the lid. Allow to boil still cooked well. Now add the tamarind pulp and cook more.

Step 4

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.

Step 5

Now heat oil in tawa, spurt mustard seeds, urad dal, curry leaves and add the paste.

Step 6

Cook in low flame till oil separates from the paste. Now the fine gravy is ready to eat.

Step 7

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


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

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