Monday, July 5, 2010


Spinach chutney goes best with upuma/rice :-))


Spinach - 10 to 15 leaves

Green chillies - 2 to 3

Garlic pearls - 4 to 5

Coconut gratings - 1/2 cup
Lemon juice - 1 teaspoon

Salt - 1/2 teaspoon or as per taste

Oil - 1 teaspoon

Method :-

In a kadai put one teaspoon oil. When it is hot add green chillies and garlic pearls and fry for a while.

Then add spinach leaves and fry just two to three seconds. Remove and cool it. Add coconut gratings and salt and grind to a coarse paste. Add lemon juice and mix well.

Serve with upuma or rice :-))

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