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Ingredients

Adjust Servings:
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

Palak thogayal

Features:
    Cuisine:
    • 20 mins
    • Serves 4
    • Easy

    Ingredients

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    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

    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

    Steps

    1
    Done

    Clean the spinach, wash it thoroughly, cut and keep aside

    2
    Done

    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

    3
    Done

    To the same kadai add the chopped spinach and let it cook on low flame for 5-7 minutes. Switch off the fire

    4
    Done

    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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