Green leafy vegetables are one of the many gifts bestowed upon us by the Mother Nature. Loaded with a plethora of nutrients, greens offer amazing health benefits right from providing ample amounts of iron, calcium, phosphorous, magnesium, folic, vitamins A, C, B and many more.
However, many don’t like to eat greens, especially children. Do not worry, as we bring you delicious green chutneys to relish with your breakfast or even with piping hot rice.
Spinach /Palak Chutney
Spinach chutney is a healthy, yummy, tangy and spicy side dish that serves as a best accompaniment with dosa, idli, uttappam or even upma.
4 pods garlic (chopped)
2- green chilli
1 large pinch of tamarind
2 cups -spinach
Salt as per taste
A small pinch sugar
2 tbsp grated coconut
½ tsp - oil
1 tsp oil
¼ tsp mustard seed
½ tsp urad dal
¼ tsp jeera
In a pan heat oil sauté garlic, green chillis, tamarind for 2-3 minutes. Add the spinach sauté it for few minutes and turn off the flame.
Let it cool down, add it in mixer and blend it with grated coconut, salt and grind it into a fine paste.
Heat the pan with oil for seasoning, add mustard seeds once it splutters, add the broken urad dal and jeera as it turns brown add to the green chutney and mix well.
Add a pinch of sugar finally, this help the spinach to retain its bright green colour.
Spinach is super rich in vitamin K, A, E, B 6, C and loaded with essential minerals such as magnesium, iron, folate, manganese, calcium and dietary fibre that helps to keep up your bones strong and boost your immunity.
Curry Leaves Chutney
Curry leaves are commonly used ingredient in tadka or seasoning in curries, stir fries etc., that gives a unique aroma and flavour. You can also make this versatile curry leaves chutney that goes great with idly, dosa, dhokla, roti, upmas, and even as a healthy sandwich spread.
1 cup curry leaves
1 tsp urdal dal
½ inch ginger
3-4 green chillies
1 tsp roasted channa dal
2-3 tbsp grated coconut
1 large pinch tamarind
A pinch hing
Salt to taste
2 -3tsp oil
1 tsp mustard seeds
¼ tsp jeera
Wash curry leaves and pat dry it completely.
In a pan add oil sauté urdal dal until it turns brown, add ginger, tamarind, green chillies, sauté and finally add curry leaves for 3 minutes.
Allow this mixture to cool down and grind adding grated coconut, roasted channa dal and salt to a smooth chutney.
Heat the pan with oil for seasoning, add mustard seeds once it splutters, add jeera as it turns brown pour it to the green chutney and mix well.
Serve this delicious chutney with idly, roti’s, upma or pakodas.
Curry leaves are rich in essential vitamins C, A, E and B and minerals such as calcium, iron, phosphorus and magnesium. It plays a vital role in improving gut health, proper vision and makes your hair grow stronger and look lustrous.