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Vallarai chutney (a) thuvayal

By gangaganga
(4.00/5 - 1 vote)


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

Preparation:

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.

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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By gangaganga



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