Saturday, 23 July 2011

Spinach Chutney

Today a second group is starting Srivalli's Blogging Marathon.The theme I have chosen for this week is Cooking from cookbook.With loads of cookbooks in my library,I thought it will be a nice theme to do as it gives me chance to actually try out recipes from these books instead of just drooling over the pictures.

The book that I first chose for this theme is Sukham Ayu, a book with a treasure trove of information on Ayurveda and lots of nutritious recipes.

As promised in yesterdays review of the book, here is the spinach chutney I tried from this book.Usually I tend to alter the ingredients to suit my taste but when I cooked from Sukham Ayu, I did not make any changes. Followed the recipe as given and was rewarded with an excellent side dish.

I have used spinach in many forms and I found this recipe interesting.As the name suggests the recipe calls for spinach and Brahmi or coriander leaves. I could not find Brahmi leaves, so I used coriander leaves.The addition of yogurt to the chutney is very new to me and it really blended with the chutney.According to Ayurveda , Ghee when used in moderation is good for health and the seasoning here is with ghee which added an extra flavor to the chutney.






I used:

Spinach - 1 bunch
Coriander leaves - 1/2 a bunch
Black peppercorns - 6 numbers
Cumin seeds - 1/2 teaspoon
Green chilli - 1
Grated Coconut - 1 tablespoon
Yogurt - 2 tablespoons
Salt to taste
Ghee -1/2 a teaspoon

For seasoning

Ghee- 1 teaspoon
Mustard seeds- 1/2 a teaspoon
Urad dhal - 1/2 a teaspoon
Asafoetida powder - a pinch
Curry leaves a few

  1. Wash the spinach and coriander leaves and drain in a colander.
  2. Heat ghee in a wok and peppercorns and cumin.
  3. When they splutter, add spinach, coriander leaves and green chillies. Saute for a 2-3 minutes.Keep aside for a few minutes to cool down.
  4. Grind it to a fine paste with coconut and salt. [There is no need to add water]
  5. Remove to a serving dish and mix in the yogurt.
  6. Heat a small pan with ghee and add the ingredients for seasoning.
  7. When they splutter, pour over the chutney.
  8. Mix well and serve as a side dish.




I paired this chutney with Oats Rava idli and they really complemented each other......


 Note :

This chutney is a little watery and can be used as a dip too.

Sending this to Sravani @ Srav's Culinary Concepts who is hosting her first event titled - Cooking concepts : Roti Pachadi / Chutney

Check out blogging marathon page to see what my fellow marathoners are cooking this week.

This Day That Year...

2010 - Soya Capsicum Pulao

2008 - Vazhapoo Vadai - Banana blossom - lentil fritters.

Bon Appetit...

24 comments:

Aarthi said...

lovely dish

sabina said...

healthy chutney...can even be spread on bread...

Archana said...

Hey this is great! Love it. Will make some soon.

Radhika said...

We call this keerai masiyal and have it with hot rice and ghee.

jayasree said...

Healthy chutney. Interesting way to cook spinach.

Shobha said...

Nice chutney. .very different.
hey I like your THIS DAY THAT YEAR concept.

Harini said...

looks good..apart from the addition of yogurt I make the chutney on similar lines!!

SravsCulinaryConcepts said...

New to me !! very healthy and delicious !!

You can send this recipe to my ongoing event

Ongoing Event - CC-Roti Pachadi/Chutney

notyet100 said...

Chutney looks so delicious

divya said...

Wow! this looks absolutely delicious... ....

nivedita said...

Hey PJ
how are you? Its long time we chatted :-(

very different chutney.

Suma Gandlur said...

Very interesting. I haven't tried spinach chutney so far.

Torviewtoronto said...

yummy looking chutney colourful and healthy

Akila said...

wow what a interesting chutney dear... want to taste now itself....

Dish Name Starts with I
Learning-to-cook
Regards,
Akila

Krithi's Kitchen said...

Superb spinach chutney!! love the addition of yogurt..

Mom Chef said...

addition of curd definitely new to me .... will try out... btw, made your recipe of Oats Kharabhath lately and blogged it too - came out superb :)

Cheers
Kalyani
New Event: Indian Mithai Mela ending 8th Aug
Ongoing Event : Dish it out- Mushroom and Onions – all this July

Srivalli said...

Excellent colour and good option too for me, i am on the lookout of chutneys that stay good..:)

Nitha said...

Healthy chutney

Priya (Yallapantula) Mitharwal said...

wonderful recipe, looks superb :)

Cool Lassi(e) said...

Chutney looks awesome.I have heard raves about this book Sukham Ayu. :)

Pavani said...

Love Sukham Ayu, great book.
Spinach chutney looks amazing. Bright and delicious.

Gayathri Kumar said...

Very new recipe. Looks so inviting..

Rujuta said...

Dear PJ,
Lovely spinach chutney..New way for me..will def try this out
Nice recipe and click
Happy Blogging
Rujuta
http://theworldaccordingtorujuta.blogspot.com/

dreambake said...

Chutney, and an innovative. never even heard of before! I loved the color. but i am a total sucker when it comes to cooking with Palak and always a disaster.But I love Palak.
Dreambox 500s