Spinach Chutney

1 tsp oil
1 tbsp black split urad dal
1 tbsp channa dal
1 red chili
15 black peppercorns

Heat oil in pan, add black split urad dal, channa dal, red chili, black peppercorns, sauté until the color of the dal changes.

1/2 tsp cumin seeds

Add cumin seeds and sauté for few seconds.

1 tsp ginger

Add ginger, sauté for few minutes.

6 ounces TJ baby spinach

Keep the flame on LOW, add spinach and sauté well. Sauté on low until the spinach shrinks slightly and turns dark. Turn off the stove. Allow it to cool.

1/2 cup shredded and dehydrated coconut
tamarind
1/2 tsp salt
1/2 cup water

Add all the above and blend until smooth.


For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the spinach chutney and mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen