Friday, December 16, 2011

Coriander Chutney/ Cilantro Chutney

 Coriander chutney is made in several ways across India. In south India it is used as an acompaniment for idly or dosai. In western India (a slight variation of this recipe), it is used for vada pav, chat items and other snacks. The fresh smell of the cilantro leaves gives a unique flavor to this dish which is relished by many across the globe. 

Preparation time: 10 minutes


1 bunch of coriander leaves
1 cup of coconut pieces
1 tbsp of urad dhal
1 tbsp of Bengal gram dhal
4 green chillies
cherry-sized tamarind
1 tsp of oil
salt as required 

1/2 tsp of mustard


1. Heat oil in the pan and add urad dhal and Bengal gram dhal. Saute in medium flame till it turns golden brown.Transfer to a plate and allow them to cool. Clean the coriander leaves and discard the stem.
 2.Grind the coconut, urad dhal, Bengal gram dhal, green chillies, tamarind, salt with very little water in to a coarse paste and thick consistency. Add the coriander leaves then grind them in to a smooth paste.
3.Add oil to the preheated pan, add the seasoning. Once the mustard sputters, add it to the coriander chutney.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...

Stumble Upon