Given Quantity Serves 2-3
Fresh Coriander leaves - 1/2 a bunch
Tomato - 2 (Medium)
Tamarind - a small amla size
Green Chili -2
Mustard seeds - 1 tea spoon
Urad dal - 1 tea spoon
Jeera - 1 tea spoon
Red chilli -1
Curry leaves - a few
oil - 2 tea spoons
1.Wash the coriander leaves, tomatoes and green chilies and cut it into medium size.
2.Pre-heat the pan with 1 tea spoon of oil and add green chilies and tamarind and saute it for a min.
3.Then add the sliced tomatoes to it and fry this until the tomatoes get soft.
4.Add the chopped coriander leaves and switch off the flame. The Pan's heat itself sufficient for the coriander leaves.
5.Let it cool down , then add required salt and grind it in mixer.
Heat remaining oil in the pan, first add Mustard seeds, urad daal, and then jeera,
Then add red chili and curry leaves, when they are roasted switch off the flame and add the ground chutney in the pan. Mix well.
Transfer to a container and serve with your favorite Idly, Dosa or Adai.
1. No need to fry the coriander leaves in flame, the pan's heat itself is sufficient.
2.While grinding no need to add water.
Linking this recipe to taste-of-tropics-cilantro
South Indian Cooking hosted by nandoos kitchen and organized by Anu
cook with coriander challenge event by Dipti
dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy
This chutney looks so delicious, adding tomato is new to me as I only add green chillies and coriander.Will try your version.Inviting you to send this to Flavours of the world grand finale at simply.food.ReplyDelete
Looks tasty. Additon of tomato is new to me.Will surely try this recipe.ReplyDelete
On Going Event: Cook With Coriander