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Pasalai Keerai Thogayal
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Madras Palak Chutney | Pasalai Keerai Thogayal

Madras Palak Chutney is made with the Spinach that's available in South India. Its called as Pasalai Keerai and this chutney version makes a wonderful side dish.
Course Chutneys, Dips and Spreads
Cuisine Tamil Nadu
Keyword Easy Chutney for Roti
By Cook Method Stovetop
Occasion Meals for Two
By Diet Healthy Recipes
Dish Type Condiment Recipes
Author Srivalli

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
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