Keerai Chutney

Ingredients 

• 1 bunch spinach, roughly chopped
• 4 tablespoons scraped coconut
• 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
• Salt to taste

Method

1. 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.
2. 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