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Corrinader chutney


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This is Tapthi's favorite side dish for idli or dosa and she calls this the green chutney. This can be made with Mint/Coriander leaves/Curry leaves or even by combining all 3. Here I have used just Coriander leaves.

Mustard Seeds - little
Urad Dhal - little
Asafoetida - little
Onion - 1 big (Finely copped)
Tomato - 1 big (finely chopped)
Ginger - 1 inch piece (peeled and sliced)
Garlic - 2 pods (sliced)
Green Chili - 2
Red Chili - 3
Shredded Coconut - 3 tablespoon.
Tamarind - little piece
Coriander leaves - 1 bunch.

In a pan add oil, and when it gets hot add mustard seeds, urad dhal and asafoetida. Fry for a minute and then add chopped onions and tomatoes. Cook until onions are soft. Then add ginger, garlic, green chili and red chili and fry for a few more minutes. To this add the shredded coconut, salt and tamarind. Fry until coconut turns a little brown. Finally add the coriander leaves and fry for a minute and then remove from the fire and let it cool.

Grid this mixture to a chutney consistency and serve with Idli, Dosa or Chapathi.

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