Madras Palak Chutney or Pasalai Keerai Thuvaiyal is made with the Spinach that's available in South India. It's called Pasalai Keerai and this chutney version makes a wonderful side dish.
When Amma got the Pasalai Keerai recently, her plan was to make this Pasalai Keerai Thogayal or chutney, and it surely turned out spicy too. We can serve it with the Dal and Roti for Dinner as well. I think the whole platter was a fantastic meal.
We are doing BM#94 Week 2, where I am sharing some colourful dishes. Some regional dishes with greens are these Mulai Keerai Masala Vadai, Sindhi Sai Bhaji, Vankaya Chukka Kura. For a fusion recipe, you can make Zucchini Thogayal
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Madras Palak Chutney | Pasalai Keerai Thogayal
How to make Madras Palak Chutney
Wash and drain the greens on a colander.
Heat a nonstick pan and add oil. Saute the shallots, garlic, green chilies, and tomato one after the after till done.
Add the drained greens and let them wilt.
Remove to a plate and let it cool down.
Then grind to a smooth paste.
For tempering the Pasalai Keerai Thuvaiyal
Heat a nonstick pan and temper with red chilies, curry leaves, and mustard.
Then add the ground paste and simmer for 5 mins.
Serve with roti
Recipe
Madras Palak Chutney | Pasalai Keerai Thogayal
Ingredients
For the Chutney
- 1 cup Madras Palak / Pasalai Keera
- 10 no Shallots / Sambar Onions
- 3 to 4 Garlic
- 3 to 4 Green Chillies
- 1 medium Tomato
- Salt to taste
- 1 tsp Cooking Oil
For the Tempering
- 2 Dry Red Chillies
- 1 tsp Cooking Oil
- 1/2 tsp Mustard Seeds
- Handful Curry Leaves
Instructions
Making Madras Palak Chutney
- Wash and drain the greens on a colander.
- Heat a nonstick pan and add oil. Saute the shallots, garlic, green chilies and tomato one after the after till done.
- Add the drained greens and let it wilt.
- Remove to a plate and let it cool down.
- Then grind to a smooth paste.
For tempering
- Heat a nonstick pan and temper with red chilies, curry leaves, mustard.
- Then add the ground paste and simmer for 5 mins.
- Serve with roti
Madras Palak Chutney served with Phulkas and Onions on the side.
usha says
Is Madras palak different from regular palak? Chutney looks so good and everything on the plate is comfort food.
Pavani says
Yumm, spinach chutney looks colorful and delicious. I am pinning it to try it very soon.
harini says
I wonder how this leaf looks like, VAlli? The chutney sounds very flavorful.
Priya Suresh says
Spinach chutney looks fabulous, i miss namba ooru palak here.. Delicious chutney to have with some crispy dosas without any hesitation.
Srivalli says
Yes, Usha, we get what is called the Delhi Palak, which is the regular one used for making Palak Paneer. This madras palak is slightly different in shape and texture. Will try to capture the leaves next time.
gayathriraani says
Looking at the colour, I thought that it was mint chutney. Made with keerai, this one is a healthy side dish for sure.
Sharmila says
I have made poriyal and curry with palak but this is totally new to me. This looks so yum with roti.
code2cook says
this palak chutney looks great with roti. liked this version.