Palak Chutney (Spicy spinach Chutney)
The original recipe uses tendli/tondli(ivy gourd) leaves,but since that isn't available everywhere, had to substitute with palak.The resulting Palak Chutney was quite close to the 'tondekai/tondli chutney' that I remember. Here are the ingredients for the Palak Chutney:Ingredients:
Palak(baby)/Baby spinach-2 cups chopped
Garlic-5 cloves(crushed)
Ginger-1" piece
Cilantro/coriander leaves-1 cup
Green chillies-6-7nos(or according to taste)
Roasted channa dal-2 tbsp
Roasted groundnut-2tbsp
Hung yogurt/curd-3tbsp(sour)
Salt-to taste
Oil-1tsp
Method:
1)Heat the oil in a pan,add the garlic and green chillies and saute for a couple of minutes.
2)Add the chopped baby spinach and saute till they are cooked.Let it cool.
4)In a mixer grinder-add the channa dal,groundnuts,cilantro,ginger,salt and the cooked palak.
5)Make a fine paste.
6)Pour the palak chutney into a bowl. Add the yogurt and mix well. Test for salt.
Palak chutney tastes great even without the addition of the yogurt/curd at the end(add a little tamarind). I just love the creaminess that the yogurt adds to the palak chutney.
Serve the palak chutney with idlis/dosas, as a spread for sandwiches,a dip or as a side with your meal.
