Bachala kura Pachadi/Ceylon spinach chutney

Bachala kura Pachadi/Ceylon spinach chutney

This one is easy chutney. I actually like ceylon spinach dal. But got bored of making dal everyday and made chutney this time. This goes well with rotis, rice and yeah for spice lovers like me it can be eaten without anything too  . Here is the recipe.

INGREDIENTS :-
Bachali kura/Ceylon spinach:- 3 bunches

Tomatoes :- 3 red pulpy ones chopped

Salt :- as required

Oil :- 1/2 tablespoon

Tamarind :- a small lemon sized ball

Dry Chillies :- 3-4 (adjust)

For Tempering/seasoning :-
Urad Dal :- 1 teaspoon
chana dal:- 1 teaspoon
jeera :- 1 teaspoon
aavalu/mustard seeds :- 1 teaspoon
Dry Chillies :- 1-2
Curry leaves :- 2-3
Hing :- a pinch

METHOD :-

1. Heat a pan ad ceylon spinach and chopped tomatoes into it.
2. Add tamarind , salt to it and cook it with closed lid.
3. Cook until leaves are cooked well and keep them aside.
4. Heat oil in the pan and add all the tempering and allow them to splutter.
5. Add dry chillies and cook it till it fries well.
6. Now take half of tempering and grind it together with cooked ceylon spinach -tomato.
7. Adjust salt and garnish with remaining tempering.