Petitchef

Vallarai chutney (a) thuvayal

Main Dish
2 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 2
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

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.

Observations:

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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