“Palak Chutney” … Simple delicious healthy chutney prepared with addition of palak leaves … Palak also known as spinach elsewhere is extremely rich on nutrients and is great to get included into our food … tastes awesome served with Idly, Vada or Dosa … Yummilicious …
** Almost everybody knows the health benefits of palak also known as spinach. The leaves are extensively used in cooking of various dishes like curries, roti, poori, snacks and even chutney, tambuli etc. There is nothing more to write about palak that all of you don’t know off. In Mumbai we get them in small to large bundles all through the year as palak is most used in northern parts of India than southern parts. I had a medium sized bundle of palak from which I got a about4 cups of chopped leaves after discarding the step, it was not enough of preparation of curry, so I decided to try out chutney which I had been wanting to prepare for some time now. So here is a simple chutney prepared with palak and coconut that tastes awesome served with either Idly, dosa, vadas etc. I served it with mixed dal vada which I had prepared today.
** Here is my simple recipe for “Palak Chutney” ….
** Wash well and finely chop only leaves of one bundle of palak/ spinach leaves, discarding the stem portion. In all you should have about 4-5 packed cups of the same. Once again wash well and drain off excess water, now put it in a thick bottomed kadai and cook on low for about 4-5 minutes without adding water. Palak leaf has water content in itself and that which sticks to it when washed is more that enough for cooking. Once the leaves have softened remove and keep it aside to get completely cooled down, do not overcook the palak.
** In a small pan heat 1 tsp of oil, add in 1 tablespoon of urad dal (black gram dal), 2 tblsp of putani (roasted gram), 1 tblsp of dhania (coriander seeds/ kothimbir), 2 tsp jeera (cumin seeds), 3-4 green chillies (tarni mirsanga/ hari mirchi) cut into pieces (+/- depending on individual spice level), few curry leaves (kadipatta/ karbevu) and fry for a few minutes. Remove and allow it a little bit to get cooled and then put it in a mixer grinder along with approximately one cup of coconut gratings (soyi/ nariyal), one inch piece of ginger (alle’/ adrak) cut into pieces and grind to a very fine paste with little bit of water.
** Finally add in the cooked and cooled palak and grind all till finely done. Remove into a bowl and add kala namak to taste (you can add in ordinary table salt too) and the juice of one freshly squeezed lemon/ nimboo/ limbiyo and mix well. Check the consistency of the chutney and add in more water if necessary only.
** For Tempering/ Seasoning : Heat 1 tsp of coconut oil or any edible oil, when hot add in ½ tsp of urad dal (black gram dal) and when it changes slightly in color add in ½ tsp of mustard seeds (sasam/ rai) and when it begins to splutter add in 8-10 fresh curry leaves (kadipatta/ karbevu) and 1-2 kashmiri red chilly (kumte mirsanga/ byadgi mirchi) cut into 2 inch size pieces and fry for a few seconds and then pour over the chutney, cover and keep it aside for a few minutes for flavors to seep in.
** “Palak Chutney” is done and ready to be served. This chutney tastes best served fresh as an accompaniment to dishes like vadas, khotto, idly, dosa etc. and somehow looses taste if preserved. So prepare it and finish it off within maximum 4-5 hours for best results. I served with with mixed dal vada I had prepared for lunch and it tasted simply wonderful.
** There are many more “Chutney” recipes in the Blog which you can browse through the common link give blow and try out that which appeals to you and your family, do try them out, they are all delicious.
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Thanks.