Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 4 adults
Course: lunch/diner
Theme: South Indian
Ingredients
1 bundle spinach/ green chawli leaves
Handful Madras onions/shallots. ( If not available use 1 regular normal sized onion.
2-3 green chillies
Salt to taste
Coconut oil
Direction
Heat about 2 cups water in a pan. Add the chillies and onions and let it come to a rolling boil. Add the cleaned washed and chopped leafy vegetable and blanch it for 3-4 mimnutes. Drain the water and immerse the leafy vegetables in a cold bath. This helps in retaining the natural green colour. Drain and squeeze out water from the leafy vegetable.
Pulse this along with salt to taste and coconut oil about 2 tbspns. Take care to not grind it to a very fine paste. It should be a little coarse.
Serve this with hot steamed rice, papad and pickle.
About the Chef
Anjali Aruldas
I am a home entrepreneur. I am passionate about cooking and love trying out different types of cuisines, adding a healthy touch and my secret ingredient love and gratitude in all my dishes. Am a grandma to 2 boys (apples of my eye) and try to find ways and means to give them good nutrition with a twist.
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