Sunday, 17 August 2014

Red Spinach Chutney | Sigappu Keerai Chutney | Thotakura Chutney


Red spinach - also called red amaranth or Laal saag is a good source of vitamin C, vitamin A and iron.  In fact, they contain almost thrice the amount of calcium than the other spinach varieties.  So it is a good idea to include it once or twice a week in our menu.

Quite a few dishes can be made with this red spinach - sambar, kootu, stir fry, chutney and can even be included in rotis (spinach rotis or keerai chapati).

Red spinach chutney is a yummy and healthy side dish and goes very well with plain hot rice, dosa and even rotis.

Thotakura Chutney, Sigappu keerai chutney


Ingredients:

  • Red Spinach/Amaranth - 1 bunch
  • Red chillies - 3 or 4 (according to taste)
  • Tamarind - a small piece
  • Coriander powder - 1/2 tsp
  • Turmeric - 1/4 tsp
  • Salt - As per taste
  • Oil - 2 tbl spn

Red spinach, sigappu keerai


How To Prepare Thotakura Chutney:

  • Separate the leaves only and wash them.  Fry these leaves in a tsp of oil and keep aside.
  • Fry red chillies also and keep aside.
  • Grind the leaves and chillies along with all the other ingredients.  Do not add water.
  • Heat the remaining oil in a kadai and add mustard.  Once the mustard splutters add the ground paste and fry for a few minutes and remove from fire.
  • This tastes good with plain hot rice and dosa and stays good for a week.

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