Madras Palak Chutney | Pasalai Keerai Thogayal

Madras Palak Chutney is made with the Spinach that’s available in South India. Its called as Pasalai Keerai and this chutney version makes a wonderful side dish.

When Amma got the Pasalai Keerai recently she wanted to make this chutney and made it quite spicy too. It got paired very well with the Dal and Roti for Dinner. I think the whole platter was a fantastic meal.

We are doing BM#94 Week 2, where I am sharing some colourful dishes.

Madras Palak Chutney | Pasalai Keerai Thogayal

Ingredients Needed

For the Chutney

1 cup Madras Palak / Pasalai Keera
10 no Shallots / Sambar Onions
3 to 4 Garlic
3 to 4 Green Chillies
1 medium Tomato
Salt to taste
1 tsp Cooking Oil

For the Tempering

2 Dry Red Chillies
1 tsp Cooking Oil
1/2 tsp Mustard Seeds
Handful Curry Leaves

How to make Madras Palak Chutney

Wash and drain the greens on a colander.
Heat a nonstick pan and add oil. Saute the shallots, garlic, green chilies and tomato one after the after till done.
Add the drained greens and let it wilt.
Remove to a plate and let it cool down.
Then grind to a smooth paste.

For tempering
Heat a nonstick pan and temper with red chilies, curry leaves, mustard.
Then add the ground paste and simmer for 5 mins.
Serve with roti

Madras Palak Chutney | Pasalai Keerai Thogayal

Madras Palak Chutney is made with the Spinach that's available in South India. Its called as Pasalai Keerai and this chutney version makes a wonderful side dish.

• CourseChutneys, Dips and Spreads
• CuisineTamil Nadu
• By Cook MethodStovetop
• OccasionMeals for Two
• By DietHealthy Recipes
• Dish TypeCondiment Recipes
• KeywordEasy Chutney for Roti

Ingredients

For the Chutney

• 1cup Madras Palak/ Pasalai Keera
• 10no Shallots / Sambar Onions
• 3 to 4 Garlic
• 3 to 4 Green Chillies
• 1medium Tomato
• Salt to taste
• 1tsp Cooking Oil

For the Tempering

• 2 Dry Red Chillies
• 1tsp Cooking Oil
• 1/2tsp Mustard Seeds
• Handful Curry leaves

Instructions

Making Madras Palak Chutney

1. Wash and drain the greens on a colander.
2. Heat a nonstick pan and add oil. Saute the shallots, garlic, green chilies and tomato one after the after till done.
3. Add the drained greens and let it wilt.
4. Remove to a plate and let it cool down.
5. Then grind to a smooth paste.

For tempering

1. Heat a nonstick pan and temper with red chilies, curry leaves, mustard.
2. Then add the ground paste and simmer for 5 mins.
3. Serve with roti

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

The post Madras Palak Chutney | Pasalai Keerai Thogayal appeared first on Spice your Life!.

Posted in: Indian Cook