|1 bunch Spinach / palak|
|1/3 cup Fresh coconut|
|1 tbsp Urad dal|
|3 Red chillies|
|2 tsp Tamarind paste|
|1/2 tsp Asafoetida|
|2 tsp Oil|
|to taste Salt|
Priya Sateesh is a versatile blogger and for this edition of Recipe swap challenge run by Jolly Makkar and Vidya Narayana, I am paired with Priya. There are so many recipes that I would love to cook from her space and one such is her thogayal/ chutney varieties. Being a madrasi, the love for thogayal is imminent and I decided to cook her Keerai Thogayal. Since she gave the option of palak instead of amaranth greens, I cooked with palak and made this lovely green Palak thogayal.
Palak thogayal is a beautiful green chutney that is almost like thengai thogayal or coconut thogayal that we cook regularly. In addition to the thengai , we have used palak as one of the main ingredients. I have used red chillies in the recipe instead of green chillies, you can make this thogayal with green chillies too. I ground it a little coarse and served it with hot rice and kootu. It was a perfect light meal for us
Clean the spinach, wash it thoroughly, cut and keep aside
Heat oil in a kadai. Add the black gram dal and red chillies and fry in low flame till the dal becomes light brown in colour. Transfer it to a plate and let it cool completely
To the same kadai add the chopped spinach and let it cook on low flame for 5-7 minutes. Switch off the fire
Now add all the ingredients to the mixer jar and grind it into a coarse paste with minimum water. Serve with hot rice
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