firstly, in a large kadai heat 3 tsp oil and saute 1 tsp urad dal, 1 tsp chana dal and ½ tsp cumin.
also add 3 chilli and 1 inch ginger. saute until blisters appear on the skin of chilli.
keeping the flame on low, add 1 bunch palak and saute well.
saute on low flame until the palak shrinks slightly and turns dark.
cool completely, and transfer to the mixi.
also add ½ cup coconut, small piece tamarind and ½ tsp salt.
blend to smooth paste adding ½ cup water.
now prepare the tempering by heating 2 tsp oil.
once the oil is hot, add ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli, few curry leaves and allow to splutter.
pour the tempering over palak chutney and mix well.
finally, enjoy palak chutney with idli, dosa or rice.