Saturday, 28 January 2012

Spinach Tomato Chutney

Spinach 3 Cups Packed
Tomato 1 Large
Tamarind 1 inch Piece
Turmeric Powder a big Pinch
Green Chiles 2 – 3
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, chop off hard stems and roughly chop spinach leaves.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in few tablespoons of warm water for couple of minutes.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, remove a tsp of the tempering along with curry leaves onto bowl.
Then add chopped green chiles and tomato.
Cook till tomato softens a bit, stir in chopped spinach, soaked tamarind, turmeric powder and salt.
Cook till spinach wilts completely.
Cool the cooked ingredients to room temperature and grind it into smooth paste using a blender.
Garnish with reserved tempering and serve spinach tomato chutney with idly, dosa etc…