Anumaa

Coriander Leaves Chutney

This chutney goes well with idly and Dosa. I like to use this as a sandwich spread too! There are many methods but I follow the south Indian style as it goes well for idly and dosa. I love the aroma and the flavour it gives…so refreshing. This green coriander chutney recipe is the best chutney you will ever try! You’ll believe me when you taste it!

Ingredients

Coriander leaves - 1 medium sized bunch
5 to 6 pieces of coconut
oil to sauté
1 teaspoon of mustard
1 teaspoon of urad dal
1 teaspoon of jeera
1 small size tomato
1 small size onion
4 green chillies
Curry leaves
4 cloves of garlic
1 inch ginger
Tamarind small piece
Salt as needed

For Garnishing - Curry leaves

Preparation

Take away the coconut skin and chop it finely.
Roast the urad dal to golden brown by adding little amount of oil in a kadai and keep it aside.
In a mixer jar, first grind the coconut.
Now heat the kadai with 3 teaspoons of oil. Now add ginger, garlic and green chilies and sauté it.
Then add the finely chopped onions. Add a little amount of salt at this stage. Once it has turned into translucent add the tomatoes add sauté it for 2 min.
Add the piece of tamarind to it and add the grated coconut. Mix it well. Once it is cooked well switch off the flame.
Add the finely chopped coriander leaves. Let it be cooked in the heat of the kadai.
Allow it to cool.
Give one pause grind. Later add the roasted urad dal and required salt.
Grind the mixture.
Now we need to make the tadka with mustard, urad dal, jeera and curry leaves.

Refreshing and yummy chutney is ready! Serve it with idly or dosa.

Tips / variations:

We can add mint leaves also along with coriander leaves.
We should add the roasted urad dal after grinding the chutney for a 1 round because, over grinding of the roasted dal may change the consistency of the dish.