This is a Simple, Hotel style and appetizing chutney which goes well with South Indian Tiffin items. It can also be used as a bread spread. Coriander contains a lot of anti oxidants and people with less appetite can consume coriander regularly.
INGREDIENTS:
Coriander - 1 bunch
Broken channa dhal/Udaitha kadalai - 1/2 cup
Coconut - 1/4 cup
Green chilly - 3 or 4
Tamarind - small gooseberry size
Jaggery - 1/4 tsp
Salt
For Seasoning
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida/ Hing - 1/4 tsp
Oil - 1 tsp
METHOD:
1. Heat a pan, saute washed and cleaned coriander leaves for 2 minutes. No need to cook well.
2. In a mixer add all the ingredients except the seasoning ingredients and grind to a fine paste. Taste for salt and spice. If needed add more and grind again
3. Transfer contents of the mixer to a bowl.
4. Heat oil in a pan, add mustard, cumin after it splutters add urad dhal and saute till it becomes golden brown. Add curry leaves and asafoetida. Stir well and pour over the chutney.
5. Tasty Coriander chutney is ready.
INGREDIENTS:
Coriander - 1 bunch
Broken channa dhal/Udaitha kadalai - 1/2 cup
Coconut - 1/4 cup
Green chilly - 3 or 4
Tamarind - small gooseberry size
Jaggery - 1/4 tsp
Salt
For Seasoning
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Cumin - 1/4 tsp
Curry leaves - 1 leaflet
Asafoetida/ Hing - 1/4 tsp
Oil - 1 tsp
METHOD:
1. Heat a pan, saute washed and cleaned coriander leaves for 2 minutes. No need to cook well.
2. In a mixer add all the ingredients except the seasoning ingredients and grind to a fine paste. Taste for salt and spice. If needed add more and grind again
3. Transfer contents of the mixer to a bowl.
4. Heat oil in a pan, add mustard, cumin after it splutters add urad dhal and saute till it becomes golden brown. Add curry leaves and asafoetida. Stir well and pour over the chutney.
5. Tasty Coriander chutney is ready.
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