|Palak Chutney is a Side Dish that is generally used along with Starters as well as Main Course.|
Preparation time: 15 min
Cooking time: 15 min
Serves: 4 persons
Spinach 2 bunches
Green chillies 2 nos.
Raw grated coconut 2 tbsp
Tamarind paste ½ tsp
Salt to taste ½ tsp approx.
Water 250 ml.
Ghee/Clarified Butter 1 tsp
Red chilly powder A pinch
Separate palak leaves from the sticks. Wash them thoroughly.
Boil water and into the boiling water put palak leaves, green chillies, salt, tamarind paste and sticks of coriander leaves. Cover with a lid and leave it for 5 mts. Switch off the burner. Drain out the water on to another vessel and let the vegetables cool.
(Do not waste the boiled and drained water. It is nutritious and can be reused the same day for cooking soup, rasam, sambar etc)
Grind the boiled vegetables with grated raw coconut and salt. Now transfer this to a bowl.
Heat ghee in a small skillet.Switch off the burner. Immediately put red chilly powder and pour this seasoning on to the bowl.
Palak/Spinach chutney is now ready.
Tomatoes (2 nos. can be used instead of tamarind paste)
|While Palak Chutney is getting ready, try this Scrambled Word Game.
Rearrange the letters of the following Jumbled Words to form meaningful words:
Answers to the above are hidden within the recipe!
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