Spinach Chutney, a side dish for idli-dosa
Here’s a quick and easy side dish for idli dosa. This spinach chutney needs only 7 ingredients and it can be whipped up quickly making it perfect for a weeknight dinner. If you are bored of making the usual tomato or onion chutney, then you will have to definitely give this a try.
This spinach chutney is also a great way to sneak in some greens to the fussy little eaters in your family. I paired this with some crispy dosa and my little one loved it. It has two of her favorite things, bright color on the plate and something crispy.
I also used the leftovers the next day to make a quick spinach rice for the lunch box. All I did was saute some onions and corn with a bit of oil, cumin, garam masala, added this chutney and some cooked basmati rice and it was ready.
This spinach chutney is not only simple, but also has the goodness of the greens and protein from peanuts. It has a slight nutty taste because of the peanuts which I liked. I did not make any tadka , but you could defintely do some tadka with a bit of mustard seeds, asafoetida, urad dal and curry leaves in the end!
Easy side dish for idli / dosa and rice.
- 2 cups tightly packed spinach
- 2 tbsp peanuts
- 4 to 5 small pearl onions ( or 1/4 small red onion)
- 1/2 tsp cumin seeds
- 2 green chillies (use more or less as per spice levels)
- 1 marble size tamarind
- 1 tsp coconut or sesame oil
- salt to taste
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Heat a pan and add the oil. When the oil becomes hot, add the cumin seeds, tamarind, green chillies, onions and saute until the onions start turning golden brown. Set them aside to cool.
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Now add the peanuts and roast them until they turn golden. Set them aside along with the onions.
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Now add the spinach and saute for a minute or so until they wilt.
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Grind everything together with salt and water as needed to a chutney.
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Serve your spinach chutney with idli / dosa or even with rice.
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