Coriander Chutney ( South Indian Recipes )

by Tarla Dalal

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This is a chutney that is gifted with good taste and good looks! the aesthetic green colour of this side dish adds an element of beauty to the thali, while the aromatic and flavourful nature of coriander doesn’t fail to please the taste buds.

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Preparation Time: 10 mins
Cooking Time: 10 mins
Makes .75 cup
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Ingredients

5 to 6 green chillies , roughly chopped
2 tbsp tamarind (imli)
salt to taste
1 cup chopped coriander (dhania)
1 tbsp coconut oil or any other refined oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp chana dal (split Bengal gram)
1 tsp urad dal (split black lentils)
1 whole dry kashmiri red chilli, broken into pieces
7 to 8 curry leaves (kadi patta)
1 tbsp thinly sliced garlic (lehsun)
1 tbsp grated jaggery (gur)

Method

Combine the green chillies, tamarind, salt and 2 tbsp of water together and blend in a mixer to a smooth paste.
Add the coriander and 1 tbsp of water and blend again to a smooth paste. Keep aside.
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the chana dal, urad dal, red chillies, curry leaves and garlic and sauté on a medium flame till the dals turns light pink in colour, while stirring continuously.
Add the prepared coriander paste and sauté on a slow flame till the oil separates, while stirring continuously.
Add the jaggery and sauté for another 2 minutes, while stirring continuously. Serve with idlis or dosas.

RECIPE SOURCE : South Indian Recipes