Ingredients and Method to make Spinach chutney (thogayal)
4 packed cups tender spinach leaves (or baby spinach) (palak) rinsed and drained
4 tbsp fresh grated coconut (or frozen) (if using frozen thaw to room temperature)
1 tbsp coconut oil (can be substituted with any other oil)
1 tsp mustard seeds
1 tsp split black gram lentil (udad dhal)
one small pinch asafoetida (hing/ perungayam)
3 dry red chilies (or to taste)
salt to taste
Heat oil on medium heat in a heavy bottomed pan, add mustard seeds to it. When the seeds splutter, add black gram lentil and stir until the the lentils turn evenly reddish. Add a pinch of asafoetida powder, and dry red chilies and stir a few times. Add spinach, stir, close the pan with a lid and allow the spinach to cook until soft. If required a few drops of water may be sprinkled to help cook the spinach leaves.
Cool the cooked spinach and puree the entire mixture of cooked spinach and seasoning, along with the grated coconut in the blender until it turns to a smooth paste. Add salt to taste and give it another turn in the blender.
The copyright of this content belongs to Veginspirations.com
Remove and serve as a dip/ chutney or mix with some plain steamed rice to make an instantly flavored rice.
Refrigerate the unused portion in an airtight container and use within a couple of days for freshest taste.
4 packed cups tender spinach leaves (or baby spinach) (palak) rinsed and drained
4 tbsp fresh grated coconut (or frozen) (if using frozen thaw to room temperature)
1 tbsp coconut oil (can be substituted with any other oil)
1 tsp mustard seeds
1 tsp split black gram lentil (udad dhal)
one small pinch asafoetida (hing/ perungayam)
3 dry red chilies (or to taste)
salt to taste
Heat oil on medium heat in a heavy bottomed pan, add mustard seeds to it. When the seeds splutter, add black gram lentil and stir until the the lentils turn evenly reddish. Add a pinch of asafoetida powder, and dry red chilies and stir a few times. Add spinach, stir, close the pan with a lid and allow the spinach to cook until soft. If required a few drops of water may be sprinkled to help cook the spinach leaves.
Cool the cooked spinach and puree the entire mixture of cooked spinach and seasoning, along with the grated coconut in the blender until it turns to a smooth paste. Add salt to taste and give it another turn in the blender.
The copyright of this content belongs to Veginspirations.com
Remove and serve as a dip/ chutney or mix with some plain steamed rice to make an instantly flavored rice.
Refrigerate the unused portion in an airtight container and use within a couple of days for freshest taste.
