Sunday 1 June 2014

Coriander chutney (கொத்தமல்லி துவையல்)

Coriander is an important component of Indian cuisine. Both fresh coriander leaves and coriander seeds are rich in vitamins, minerals and dietary fiber. Coriander seeds are used in native medicine preparations.

Ingredients: (Serves three)
Coconut – grated or the white coconut meat cut into pieces, a small hollow ladle or 50ml measure
Coriander leaves – chopped, ¾ tumbler or 150ml measure (கொத்தமல்லி)
Tamarind – a small bit
Urad dhal – 1½ teaspoon
Bengal gram dhal – 1½ teaspoon
Red chillies – 2-3, adjust to taste
Salt – to taste
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon

Coriander chutney (கொத்தமல்லி துவையல்)
Method: Heat 1 teaspoon oil in a kadai, add red chillies and fry till they turn dark in color. Then add urad dhal and Bengal gram dhal and fry till the dhals turn reddish brown in color. Wash the coriander leaves well, and chop into small pieces. Grind coconut, fried ingredients, tamarind, chopped coriander leaves and salt with required water into a fine paste. Heat oil in a tadka pan, add mustard seeds and once they start to sputter, switch off the fire. Add the seasoning to the ground chutney. Serve with idly, dosa, adai, appam, kuzhi paniyaram or uppuma. 

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