VEG
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| Coriander Coconut Chutney |
MAIN INGREDIENTS
1. Coconut grated 1 cup
2. Coriander leaves 1½ cup
3. Oil 1 teaspoon
4. Garlic 2 cloves
5. Onion [small] 1
6. Green chillies 2
7. Ginger ½ inch piece
8. Tamarind 2 teaspoon [or 1 tablespoon lemon juice]
9. Salt ¾ teaspoon
10. Water ¼ cup
INGREDIENTS FOR TEMPERING
11. Oil 2 teaspoon
12. Mustard seeds 1 teaspoon
13. Chana-dhal 1 teaspoon
14. Urd-dhal 1 teaspoon
15. Dry red chilli 1
16. Curry leaves 5 leave
METHOD
1. Clean coriander leaves in water and remove the fibrous stems.
2. Heat 1 teaspoon of oil in a pan. Add garlic, chopped onion and green chillies. Saute for about a minute.
3. Add coriander leaves and fry for about a minute.
4. Put off the stove and keep the fried mix aside to cool.
5. Add grated coconut, ginger, tamarind [or lemon juice], fried mix of garlic, onion, green chilli, coriander leaves and salt.
6. Grind into paste by adding water little by little in between. And transfer the chutney in to a bowl.
For tempering:
7. Heat 1 teaspoon of oil in a small pan in low flame.
8. Add mustard seeds, chana-dhal and urd-dhal.
9. When the mustard seeds splutter add broken dry red chillies and curry leaves,
10. When chana-dhal and urd-dhal turns light brown, turn off the stove.
11. Pour the content on chutney and mix gently.
Coriander chutney could be used with idli, dosa, pakoda, etc.
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