Vallarai chutney (a) thuvayal

vallarai thuvayal, vallarai chutney
small onions - 12
Vallarai spinach - 250ms
tomato - 8 medium size
garlic - 10
red chilli - 3
green chilli - 1
peper, cumin powder - 2 tbspn
asafoetida - a pinch
turmeric powder - 1/2 tbsp
salt to taste
tamarind pulp - a cup
oil - 2 tbsp ( I used Ricebran oil)
mustard seeds, urad dal - 1 tbsp
curry leaves, corriander leaves to garnish

This type of spinach is too bitter to be consumed. To overcme its bitterness, I have added much onions, tomato and tamarind pulp.

Take only the leaves of the spinach. Avoid the stem parts. Wash it. Chop it finely. Heat a Tawa, add finely chopped onions, garlic, tomatoes, chillies, and spinach. Add turmeric powder, pepper, cumin powder, salt. Stir well. No need to oil. Pour 1/2 cup of water and close the lid. Allow to boil still cooked well. Now add the tamarind pulp and cook more. Stir then and then. After 10 mins. stop the flame, allow it to cool and grind the above to a fine paste in a mixer.

Now heat oil in tawa, spurt mustard seeds, urad dal, curry leaves and add the paste. Cook in low flame till oil separates from the paste. Now the fine gravy is ready to eat.

Best with rice and ghee. Also can be used with chapathi.


  1. I have never seen vallarai spinach before ... could I make this with regular spinach? It sounds really nice! I love spinach curry.

  2. Hai Kelly, I dont think that you can mix this up with regular spinach as this is too bitter in taste that I prefer not to be mixed with others. But you can mix it up with lentils.


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