Spinach Thogayal or Chutney

A dish made with fresh spinach is a must in our house atleast once if not twice a week. This spinach thogayal has a distinct flavour and taste and again is a family favourite!

Spinach is best consumed fresh although frozen spinach is also available in the local super markets The nutrients of the fresh spinach can be best preserved if the spinach is cooked as soon as it is purchased or picked fresh.   It should not be tucked away in the fridge for a few days as most of the nutritional value will be lost.

Spinach with some water added to it in a pan, cooks in minutes directly on a stove.  It is an excellent source of vitamin A, vitamin B2, B6, vitamin C, vitamin K, magnesium, folate, manganese, iron, calcium, potassium, and is  a very good source of protein

Leafy vegetables like spinach may keep your brain active even as you age!!

So, make sure you eat your greens and solve Sudoku to keep your brain young and agile!!!!!

Ingredients to serve 6 people

1 Large Bunch of Fresh Spinach (Palak)
1 Inch Tamarind
1-2 Tbs Salt

For Seasoning

1 Tbs Oil
2 Tsp Mustard Seeds
1 Tsp Urad Dal
2-3 Red Chillies
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder

Spinach Keerai thougayal pachadi chutney

Spinach Thogayal


Wash the spinach, take small bunches, chop it, microwave for 5-6 minutes and keep aside OR
Cook directly on the stove with a couple of tablespoons of water until done

Heat half the tablespoon of oil in the pan
Add the mustard seeds, urad dal, red chillies and asafoetida
Fry for a couple of minutes until the dal turns golden brown
Add the cooked spinach to the seasoning
Cool and grind the above with the tamarind and salt into a soft mixture.
Add the remainder of the oil in the pan, and saute the spinach mixture for 2-3 minutes.

This awesome spinach thogayal is ready to be served

Note: This can be mixed with plain cooked rice and eaten or as an accompaniment
The number of red chillies can be increased or decreased to suit the palate of the individuals
The spinach used in this recipe is Palak