Spinach Tomato Chutney

Palakura Tomato Chutney.

Fresh spinach is chopped and fried in oil along with spices. Tomato is also cooked along with spinach. They are then ground into smooth paste along and mixed with seasonings. The spinach tomato chutney can be served with steamed rice or with idly, dosa etc…
Makes: around 4 Servings of Spinach Tomato Chutney.

Ingredients:

• Spinach 3 Cups Packed
• Tomato 1 Large
• Tamarind 1 inch Piece
• Turmeric Powder a big Pinch
• Green Chiles 2 – 3
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash, chop off hard stems and roughly chop spinach leaves.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in few tablespoons of warm water for couple of minutes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, remove a tsp of the tempering along with curry leaves onto bowl.
Then add chopped green chiles and tomato.
Cook till tomato softens a bit, stir in chopped spinach, soaked tamarind, turmeric powder and salt.
Cook till spinach wilts completely.
Cool the cooked ingredients to room temperature and grind it into smooth paste using a blender.
Garnish with reserved tempering and serve spinach tomato chutney with idly, dosa etc…
Notes: Make sure to cook the spinach well.

Source: Talimpu