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Monday, April 20, 2015

Coriander Spinach Thogayal / dhaniya palak Chutney

Generally we make thogayal with coriander or mint leaves. One of friend aunty used to make chutneys or thogayals using some greens to it.. What a fantastic idea to add greens to the chutney. The taste does not vary.. A good way to add greens so that it can be added to lots of dishes as side dish.

I simply added spinach to the regular coriander thogayal. The taste did not change though.. Loved it.


  • Coriander leaves - 1 bundle
  • Spinach - 1 cup
  • Urad dal - 5 tbsp
  • Red chilly - 3
  • Tamarind - very little
  • Oil - 1 tsp
  • Salt

  • Heat a tsp of oil in a pan, roast Urad dal, red chilly and tamarind. Allow it to cool down.
  • Saute the spinach and coriander leaves for few mins  and grind it coarsely along with the remaining ingredients.
  • Add salt and mix well.

This chutney is suitable for rice, roti, Dosa and even as spreads for bread..


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