Keerai Chutney Flavourfully tempered spinach chutney By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Spinach, Split Black Gram Skinless Cuisine Tamil Nadu Course Pickles, Jams and Chutneys Prep Time 11-15 minutes Cook time 26-30 minutes Serve Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Keerai Chutney 1 bunch Spinach roughly chopped 4 tablespoons Split Black Gram Skinless scraped 1 tablespoon Split black gram skinless (dhuli urad dal) 1 tablespoon Split Bengal gram (chana dal) 4 Dried red chillies 1/4 teaspoon Asafoetida 1 medium Onion chopped 1 medium Tomato chopped 1 Green chilli chopped 1 teaspoon Oil 1 teaspoon Tamarind pulp to taste Salt Method Heat the oil in a pan. Add the split black gram and split Bengal gram and roast to a golden brown. Add the red chillies, asaofetida, onion, tomato and green chilli. Sauté for five minutes. Add the spinach, coconut, tamarind pulp and salt. Mix well. Remove from heat and cool. Grind to a fine paste and serve. Nutrition Info Calories 399 Carbohydrates 41.1 Protein 13.1 Fat 20.2 Other Fiber Fiber- 17.2gm #Asafoetida #Dried red chillies #Oil #Salt #Spinach #Split Bengal gram (chana dal) #Split black gram skinless (dhuli urad dal) #Tamarind pulp Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article