Palak Chutney | Special Desi Recipes

Special Desi Recipes March 13, 2021 Chutney | Pickle | Pachadi,

Spinach Chutney | పాలకూర పచ్చడి | पलक की चटनी | Palak Chutney |special desi recipes

Chutneys are an essential part of an Indian household and there are many variants of them that go along with every dish, one such variant is the spicy, tangy, and unique taste palak chutney. This chutney goes extremely well with idli, dosa, vada, pakora, and even with plain rice.

Chutneys are one of the easiest recipes to master. They require less common ingredients and less effort but a handful of fresh ingredients to make them well. Chutney can be of any form and the most popular chutneys for Idli, dosa are tomato chutney, coconut chutney, peanut chutney, ginger chutney, onion chutney, and many more. Traditionally dosa/ Idli is served with coconut chutney along with sambar. When the chutney is a must for breakfast, then why don't we try it in a healthier way. Palak chutney is one of the unique and healthy recipes that one can make to have it with idli or dosa or vada or with anything. This chutney goes not only with breakfast but also with goes well in the main meal.

This post is about Palak ( SPinach ) chutney done with fresh wet coconut and tomatoes. Tomatoes in this recipe are optional. The use of tomatoes and palak is optional according to one's health condition. If not using tomatoes in the recipe use a bit more tamarind for tanginess in the chutney.

For any recipe with green leafy vegetable, wash the leaves twice before using as it removes impurities. The spices used in this recipe are common and regular use ingredients one can easily find to make this healthy and tasty palak chutney.

Finally, I want to highlight some of my recipes like,

Video Recipe Of Spinach Chutney

Ingredients:

Palak - 470 g
Tomatoes - 30 g
Coconut - 100 g
Coriander Seeds - 1 Tbsp.
Cumin Seeds - 1/2 Tbsp.
Green Chilies - 50 g
Sesame Seeds - 2 Tbsps.
Fenugreek Seeds - 1/4th Tsp.
Ginger - 15 g
Garlic - 20 g
Tamarind - 15 g
Coriander Leaves - 20 g

Tempering Ingredients:

Oil - 4 Tbsps.
Mustard Seeds - 1/2 Tsp.
Cumin Seeds - 1/2 Tsp.
Dry Red Chillies - 3
Crushed Garlic - 1 1/2 Tbsp.
Turmeric Powder - 1/4th Tsp.
Curry Leaves

Preparation:

In the pan add oil then add green chilies along with ginger and garlic and saute well.
Then add wet coconut along with coriander seeds, cumin seeds, fenugreek seeds, and sesame seeds.
Mix well and saute well till it releases aroma and coconut changes color.
Remove and keep aside till it becomes cool.
In the same pan add tomatoes, coriander leaves, and tamarind.
Mix well and close and cook till the tomatoes become soft and mushy.
When done remove and keep aside.
When everything is cool down add to the blender and blend smoothly.
In another pan add oil then add mustard and cumin seeds.
When the seeds splutter, add dry red chilies, crushed garlic, and curry leaves.
Mix well and saute till it releases aroma.
When the garlic changes color and releases aroma, add turmeric powder and mix well.
When done add the tempering to the chutney and mix well.
Serve this with idli, dosa, or plain rice, and enjoy.