Chutneys and Sauces, Spinach

Vallarai Keerai Chutney


Vallarai Keerai
Vallarai Keerai – 1/2 bunch or 1 small bunch, cleaned, washed
Tomato – 1, chopped
Onion – 1, chopped
Ginger – 1/2 inch piece, peeled, cleaned
Coconut – 1/4 cup, grated
Green Chillies – 5, chopped
Mustard Seeds – 1/4 tsp
Urad Dal – 1/4 tsp
Asafoetida Powder – a pinch
Oil – 2 tsp
Salt as per taste

1. Heat little oil in a pan.
2. Saute the vallarai keerai, tomato, onion, ginger, green chillies and coconut for a minute or two.
3. Remove and cool.
4. Add salt and sprinkle a little water.
5. Grind to a thick paste.
6. Heat the remaining oil in the pan.
7. Fry the mustard seeds, asafoetida and urad dal.
8. Pour into the chutney.
9. Serve with rice.

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