Spinach chutney

Ingredients:

Spinach - 2 cup (roughly chopped)
Urad dal - 3 tbsp
Red chillies - 6
Coconut - 1/2 cup
Tamarind - size of a marble
Hing / Asafoetida - 1/4 tbsp
Garlic - 2 cloves (Crushed)
Oil - 4 tbsp
Mustard - 1/4 tbsp
Curry leaves - 6
Salt - as required.

Method:

1) In a pan, add oil followed by chopped spinach. Fry well until the volume is reduced and the spinach is completely fried.
2) In another pan, add 1 tbsp of oil,  urad dal, 4 red chillies and hing and fry until golden brown.
3) Now add the fried spinach, urad dal, red chillies, hing in a blender. Along with Coconut, Tamarind, salt and grind this into fine paste. Keep this aside.
4) Now in a pan, add remaining oil, mustard, curry leaves, crushed garlic, and red chillies. Top this on the grinded paste.

Spinach chutney is ready to be served with Rice, Idli, Dosa etc.,

Note:

1) Spinach can be substituted with any other green leafy vegetable like dill leaves, coriander, Mustard leaves, Fenugreek leaves etc.,
2) Chutney can be stored for around a week in refrigerator.
3) I have used both spinach and dill leaves.