Ingredients:
Method:
Wash and clean coriander leaves.
In a blender add the coriander leaves, small onion, tamarind, green chillies, coconut and salt and blend well. If needed add water.
Check for spice and salt.
This could be served with Idly or Dosa.
Note: seasoning is optional. if needed after transfering the chutney to a bowl, Heat oil in a kadai or seasoning ladle add split urudh dhal, mustard, curry leaves and red chillies. Once the mustard splutter add it to the chutney and mix well.
At some house hold they saute everything in the oil and then then grind the chuyney, in such case the coriander looses all its essential nutrients, so avoid sauteing the coriander leaves and coconut as the coconut turns to add on fat.
- Coriander leaves - a bunch
- Small onions - 5 to 8
- Tamarind - size of two to three peas
- Coconut grated - 1/2 cup
- Green chillies - 6 to 10
- Salt - to taste
Method:
Wash and clean coriander leaves.
In a blender add the coriander leaves, small onion, tamarind, green chillies, coconut and salt and blend well. If needed add water.
Check for spice and salt.
This could be served with Idly or Dosa.
Note: seasoning is optional. if needed after transfering the chutney to a bowl, Heat oil in a kadai or seasoning ladle add split urudh dhal, mustard, curry leaves and red chillies. Once the mustard splutter add it to the chutney and mix well.
At some house hold they saute everything in the oil and then then grind the chuyney, in such case the coriander looses all its essential nutrients, so avoid sauteing the coriander leaves and coconut as the coconut turns to add on fat.
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