Sin-A-Mon Tales

A chronicle of my kitchen experiments, a little healthy a little indulgent

Palak chutney

I love various forms of chutneys with dosas, idli and even paranthas 🙂 so I am always in search of good recipes plus due to the fact that I am dieting (atleast trying to eat sensible) and mil has high cholestrol, the standard cocunut and peanut chutneys are made very rarely in our house…

So when I chanced upon Palak chutney recipe in Sanjeev Kapoor’s Rice, Bread & Pickles, I was almost jumping with joy, the fact that I love spinach was just an added advantange 🙂

I did make a minor modification to the recipe though… The original recipe used grated cocunut and due to the reasons stated above I replaced the cocunut with roasted channa dal…

I also seasonsed the final chutney with little mustard seeds which was not mentioned in the original recipe somehow a chutney without that tempering seems incomplete for me specially if I am going to eat it with idly/dosa

So here is the final recipe, if u want to stick to the original recipe just replace the roasted gram with cocunut and skip the seasoning in the end and bingo…

What I used

  • 1 tbsp skinless split black gram (urad dal)
  • 1 tbsp spli bengal gram (channa dal)
  • 4 dried red chilli (reduce it if u dont want it fiery)
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1 green chilli chopped
  • 1 tbsp roasted gram
  • 1 tsp tamarind pulp
  • 1 bunch (roughly 250gm) spinach or palak, roughly chopped
  • 1 tsp oil
  • salt to taste

for the tempring/seasoning

  • 1 tsp oil
  • 1/2 tsp mustard seeds

How I made it

  • Heat oil in a pan, add the burad dal and channa dal and roast to golden brown, take care not to burn it though
  • Add the red chillies and onion. Fry for 2 mins
  • Add the tomatoes and green chilli and saute for 5 mins
  • Add the palak, roasted channa, tamarind pulp and salt  and mix well.
  • Remove from heat and cool
  • Grind to a fine paste
  • Season with mustard seeds cracked in hot oil

We eat these with crisp dosas this morning and the taste is still lingering in my mouth

This is off to Complete my Thali – chutney event hosted at Joy Of Cooking

PS:I may post somemore chutneys as this event sounds very intersting and there is no limit on the no of entries so stay tuned and dont run away from the scare of getting drowned in chutneys 😉

20 comments on “Palak chutney

  1. suma
    September 11, 2010

    I prepare it this way too without the tomatoes.
    For variety, you can replace palak with a vegetable like ridgegourd/capsicum. My mom adds a tsp of walnut instead of coconut and it tastes good, esp with steamed rice

  2. Pallavi
    September 12, 2010

    drooling 🙂

  3. Smitha
    September 12, 2010

    Monika, I just have to try this recipe. It sounds perfect! And it has spinach – could not ask for more!

  4. shail
    September 12, 2010

    This one I must try! Looks yummilicious 🙂

  5. Poornima
    September 12, 2010

    It looks so totally yummy

  6. Aathira
    September 12, 2010

    Yummy 🙂

    PS: Hey … I wanted to let you know.. I went to Lal Bagh and got the manure soil, re-potted my plants… now fingers crossed.

  7. d
    September 12, 2010

    what a coincidence! i saw this in a sanjeev kapoor book and made it last week too! made the original version, tasted nice with rice!

  8. Mee
    September 13, 2010

    I like:) thnx for sharing:)

  9. Swaram
    September 13, 2010

    Wow! Looks yum and that event is really interesting 🙂

  10. Aarti
    September 13, 2010

    I love palak
    and this looks inviting!!

    gonna try… 🙂

  11. UmaS
    September 14, 2010

    WOW !!! Interesting Monu !!!! Waiting for more chutneys… 🙂

  12. Reema
    October 6, 2010

    Yummy!!

  13. Jagruti
    October 7, 2010

    Hi Monika
    palak chutney is very innovative..love the colour…thanks for the entry

  14. Pingback: Menu of the week 14th Sep and Recipe for Ragi Vermicelli | Sin-A-Mon Tales

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This entry was posted on September 11, 2010 by in Uncategorized.

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