Fresh coriander leaves – 2 bunches, washed and chopped
Green chilies – 2, slit lengthwise
Dry red chilies – 2
Channa dal – 1 tbsp (senaga pappu/Bengal gram)
Urad dal – 1 tbsp (minappa pappu/black gram)
Cumin seeds – 1/2 tsp (jeera/jeelakara)
Tamarind paste – 1 tbsp (add based on your taste)
Jaggery – 1 tsp (optional)
Salt to taste
Cooking oil – 1 tbsp

For tempering/poppu/tadka:

Mustard seeds – 1/2 tsp
Curry leaves – few
Asafoetida – pinch
Cooking oil – 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Coriander Leaves Chutney

. Heat 2 tsps oil in a vessel, add cumin seeds, let them splutter.
. Add the dry red chillis, urad dal, channa dal and fry till red (approx 2-3 mts on medium heat). Remove from vessel and keep aside.
. In the same vessel, add the remaining oil, once hot, add the coriander leaves and green chilies and fry for 3-4 mts on medium heat.
. Remove from heat and cool.
. Grind the sauteed dal mixture, coriander leaves, green chillis, tamarind, jaggery and salt to a coarse paste.
. Heat oil in a pan, add the mustard seeds and let them splutter.
. Add curry leaves and asafoetida and turn off heat.
. Pour this seasoning over the chutney and serve with idli or dosa or rice.

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