A fresh, healthy and easy to make chutney from South India. It is a best accompaniment for breakfast varieties such as Idli, Dosa, Kara Kuzhipaniyaram and Uttappam.
Coriander leaves is a powerful herb and a rich source of minerals and vitamins that provides many health benefits. Coriander is also known as Cilantro, Chinese Parsley or Dhania.
Ingredients
Grated Coconut - 1 cup
Corriander leaves - ½ bunch
Green chillies - 2 or 3
Ginger - ½ inch
Tamarind - a small piece
Small onions - 3 to 4
Roasted channa dhal (pottukkadalai) - ½ tbsp
Salt – as required
Water - as required
For Tempering:
Oil -1 ½ tsp
Mustard seeds - ½ tsp
Urad dhal - ½ tsp
curry leaves - 1 sprig
Remove the roots from leaves; wash and keep aside.
Add corriander leaves, green chillies, ginger, small onions, tamarind, roasted channa dhal, salt and grated coconut in the mixie or blender.
First grind it without water to a coarse paste. Adjust the consistency as required by adding water and grind to a smooth paste. Transfer to a suitable container.
Take another pan, add oil and temper with mustard seeds, urad dhal and curry leaves; pour it over the chutney.
Now the chutney is ready to eat.
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