Madras Palak Chutney | Pasalai Keerai Thogayal

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.

When Amma got the Pasalai Keerai recently she wanted to make this chutney and made it quite spicy too. It got paired very well with the Dal and Roti for Dinner. I think the whole platter was a fantastic meal.

We are doing BM#94 Week 2, where I am sharing some colourful dishes.

Madras Palak Chutney

Madras Palak Chutney | Pasalai Keerai Thogayal

Ingredients Needed

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

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 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

Pasalai Keerai Thogayal

Print Recipe
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.
Pasalai Keerai Thogayal
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Ingredients
For the Chutney
For the Tempering
Servings
Ingredients
For the Chutney
For the Tempering
Pasalai Keerai Thogayal
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Making Madras Palak Chutney
  1. Wash and drain the greens on a colander.
  2. Heat a nonstick pan and add oil. Saute the shallots, garlic, green chilies and tomato one after the after till done.
  3. Add the drained greens and let it wilt.
  4. Remove to a plate and let it cool down.
  5. Then grind to a smooth paste.
For tempering
  1. Heat a nonstick pan and temper with red chilies, curry leaves, mustard.
  2. Then add the ground paste and simmer for 5 mins.
  3. Serve with roti
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8 comments

  1. 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.

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