Coriander Coconut Chutney

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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.
you can also try
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Coriander Groundnut Chutney

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Coriander Groundnut Chutney

MAIN INGREDIENTS
      1. Groundnuts                    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                                    1 tablespoon
     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. Roast the groundnuts in low flame in a pan. When ground nuts turn into light brown colour stop frying and keep it aside to cool.
  2. Clean coriander leaves in water and remove the fibrous stems.
  3. Heat 1 teaspoon of oil in a pan. Add garlic, chopped onion and green chillies. Saute for about a minute.
  4. Add coriander leaves and fry for about a minute.
  5. Put off the stove and keep the fried mix aside to cool.
  6. Remove the loose skins of roasted groundnuts as much as possible.
  7. Grind the roasted groundnuts into coarse powder in a blender.
  8. Add ginger, tamarind [or lemon juice], fried mix of garlic, onion, green chilli, coriander leaves and salt.
  9. Grind into paste by adding water little by little in between. And transfer the chutney in to a bowl.
 
      For tempering: 
10. Heat 1 teaspoon of oil in a small pan in low flame.
11. Add mustard seeds, chana-dhal and urd-dhal. 
12. When the mustard seeds splutter add broken dry red chillies and curry leaves,
13. When chana-dhal and urd-dhal turns light brown, turn off the stove.
14. Pour the content on chutney and mix gently.

Coriander chutney could be used with idli, dosa, pakoda, etc.
you can also try
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Rava Idli

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Rava Idli

INGREDIENTS
      1.    Oil                                                           3 teaspoon
      2.    Mustard seeds                                      1 teaspoon
      3.    Cumin seeds [jeera]                            ½ teaspoon
      4.    Split Chickpea [chana dhal]               1 teaspoon
      5.    Split Black gram [urd dhal]                 1 teaspoon
      6.    Asafoetida                                             ½ teaspoon
      7.    Curry leaves                                           5
      8.    Green chilli, finely chopped               1
      9.    Ginger, finely chopped                        1 teaspoon
    10.    Broken Cashew nut                              1 tablespoon
     11.    Carrot, grated                                        2 tablespoon
     12.    Rava, medium/coarse [semolina]      1 cup
     13.    Curds                                                      ½ cup
     14.    Coriender leaves, finely chopped      2 tablespoon
     15.    Salt                                                         ½ teaspoon
     16.    Water                                                     ¾ cup
     17.    Eno fruit salt                                         ½ teaspoon  
   

METHOD
  1. Heat oil in a pan.
  2. Add mustard, jeera, chana-dhal, urd-dhal, curry leaves and asafoetida. Saute in low flame until chana-dhal and urd-dhal turns golden brown.     
  3. Add chilli, ginger and cashew nut. Saute for about a minute.
  4. Add carrot and saute for about 2 more minutes. 
  5. Add rava [semolina/sooji] and roast in low flame until you get aroma of rava.
6. Cool the contents and add curds, coriander leaves and salt. 
  7. Mix well and add water little by little until the batter have medium consistency. Keep aside the batter for about 20 minutes for rava to absorb water.
  8. Heat water in a pressure cooker or steamer.
  
  9. Grease the idli mould with ghee or oil.
10. When the water is hot in the cooker add Eno fruit salt to the rava batter, and mix gently.
11. Pour the batter in the idli mould and place it inside cooker.
12. Close the lid and steam the rava idlis for about 15 minutes on medium flame.
13. Remove the idli mould, allow to cool and remove the idlis from the mould. 
 

Rava idli could be served with coconut chutney or sambar .

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