Keerai Chutney A unique south Indian recipe of chutney made with spinach and a touch of spice. By Sanjeev Kapoor 18 Aug 2016 in Recipes Course New Update Keerai Chutney Main Ingredients Spinach, Onion Cuisine Hyderabadi Course Pickles, Jams and Chutneys Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Easy Others Veg Ingredients 1 medium spinach 1 medium onion 1 medium tomato 2 green chillies 1 teaspoon oil 1 tablespoon split black gram skinless (dhuli urad dal) 1 tablespoon split Bengal gram (chana dal) 2 whole dry red chillies 1/4 teaspoon asafoetida 4 tablespoons coconut, scraped 1 teaspoon tamarind pulp Salt to taste Method Wash and drain spinach. Roughly chop. Peel, wash and finely chop onion. Wash and finely chop tomato. Remove stem, wash and chop green chillies. Heat oil in a vessel. Add urad dal and chana dal and roast to a golden brown. Add red chillies, asaofetida, chopped onions, chopped tomatoes and green chillies. Stir-fry for five minutes. Add the spinach, scraped coconut, tamarind pulp and salt. Mix well. Remove from heat and cool. When cool grind to a fine paste. Serve. Nutrition Info Calories 399 Carbohydrates 41.1 Protein 13.1 Fat 20.2 Other Fiber Fiber- 17.2gm #Asafoetida #Green chillies #Oil #Onion #Salt #Spinach #Split Bengal gram (chana dal) #Split black gram skinless (dhuli urad dal) #Tamarind pulp #Tomato #Whole dry red chillies Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article