This is a quick, easy and simple keerai masiyal (Blended greens) which can be made in less than 20 mins. We enjoyed this for Sunday's lunch with potato fry and it was a simple and tasty lunch. Paired with Potato fry or just egg poriyal, this is a great comforting meal.
Ingredients:
Serves - 2
Baby Spinach - Around 8 oz or a bunch of regular spinach - Washed and drained (can use any green leafy veg)
Shallots/Pearl onions - peeled - less than 3/4 cup
Garlic - 5 cloves
Green chillies - 4
Cumin seeds - 1/2 tsp
Tomato - 1/2 of a ripen one
Oil - 1 tsp
Salt to taste
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Method:
Heat 1 tsp oil in a kadai and add the cumin seeds. When it starts spluttering add the green chillies and shallots and fry till the shallots softens. Now add the garlic, saute for 2 mins and add the chopped tomatoes. When the tomatoes become mushy add the spinach and saute until the spinach wilts. After all the spinach has wilted saute for 2 mins and remove from heat. Let it cool.
When it is cooled add the spinach mixture to the blender/mixie and puree adding salt to taste.
Transfer the pureed spinach chutney to the serving bowl.
Heat 1 tsp oil in a kadai and add mustard seeds. When it splutters add the urad dhal and curry leaves. When the dhal is light brown, pour the seasoning over the chutney and serve with hot steamed rice and ghee.
I am sending this to the Only Greens event hosted by Pari of Foodelicious, guest hosted for this month by Sara's Corner. Also sending this to Srivalli's Condiment Mela.
Serves - 2
Baby Spinach - Around 8 oz or a bunch of regular spinach - Washed and drained (can use any green leafy veg)
Shallots/Pearl onions - peeled - less than 3/4 cup
Garlic - 5 cloves
Green chillies - 4
Cumin seeds - 1/2 tsp
Tomato - 1/2 of a ripen one
Oil - 1 tsp
Salt to taste
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few
Method:
Heat 1 tsp oil in a kadai and add the cumin seeds. When it starts spluttering add the green chillies and shallots and fry till the shallots softens. Now add the garlic, saute for 2 mins and add the chopped tomatoes. When the tomatoes become mushy add the spinach and saute until the spinach wilts. After all the spinach has wilted saute for 2 mins and remove from heat. Let it cool.
When it is cooled add the spinach mixture to the blender/mixie and puree adding salt to taste.
Transfer the pureed spinach chutney to the serving bowl.
Heat 1 tsp oil in a kadai and add mustard seeds. When it splutters add the urad dhal and curry leaves. When the dhal is light brown, pour the seasoning over the chutney and serve with hot steamed rice and ghee.
I try to incorporate spinach in different dishes I make..glad to find another cool new way!
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Woww great looking chutney, lovely..
ReplyDeletethank you fo linking this delicious chutney
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