Coriander Chutney ( South Indian Recipes )
by Tarla Dalal
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Added to 66 cookbooks
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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.
- 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 1½ tbsp of water and blend again to a smooth paste. Keep aside.
- Heat the oil in a non-stick 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 for 1 to 2 minutes or till the dals turns light pink in colour.
- Add the prepared coriander paste and sauté on a slow flame for 2 minutes or till the oil separates.
- Add the jaggery and sauté for another 2 minutes. Serve immediately with idlis or dosas.
Nutrient values per tbsp
|Vitamin A||187.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||3.4 mg|
|Folic Acid||1.3 mcg|
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