Simple and delicious Palak or Spinach Chutney goes well with idli, dosa, adai, and rice.. With out the chutneys I guess our breakfast will not be complete. These chatni can be prepared plain and simple using only coconut or using greens, and vegetables as well. Chutney is the easiest way to incorporate more greens to our diet.
Spinach is high in fiber, protein, niacin and Vitamins like A, C, K,and E along with B2, B6. Palak is rich in iron, calcium magnesium … Studies shown that cooked spinach is more healthier than the raw spinach. You have to consume spinach with vitamin C rich ingredients since Spinach has oxalic acid which inhibits the absorption of calcium and iron. Here in this Palak chutney we use tamarind which is good source of Vitamin C.
Recommended: Whenever possible buy organic greens.
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Ingredients to make the Palak Chutney:
- Big bunch of spinach/palak
- 1 tbsp oil
- 1 tsp urad dal
- ¾ cup grated coconut
- 4 to 6 green chillies
- around ¾ to 1 tsp salt
- marble size tamarind
- 2 tsp oil
- ¼ tsp mustard seeds
- ½ tsp urad dal
- 1 byadgi red chilli
- Wash and cut the spinach
- Heat 1 tbsp oil in a pan on medium heat, fry urad dal until it turns golden color, cut green chillies and add,
- Once the green chillies turns white, remove both dals and chilli to a plate and now saute the spinach.
- After 5 minutes, or once all the water evaporated and spinach is cooked, turn off the heat and add coconut. allow it to cool.
- Grind the cooled spinach and coconut along with fried urad dal, chillies, tamarind, salt to a coarse paste. add little water if needed. Transfer the chutney to a bowl.
Seasoning to Palak Chutney:
- Now heat 2 tsp oil in a ladle, once hot add mustard seeds, after it splutter add urad dal, fry it until dals turn golden brown, turn off the heat and add red chilli. mix it , pour this seasoning on the chutney.
- Use this Palak Chutney as side dish to chapathi, idli, rotti, and also with rice.