இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Coriander Chutney is a delicious chutney made with onions, tomatoes, coconut and coriander. It will be delicious with idli, dosa, uthappam, paniyaram and ven pongal. Also tasty with bonda and samosa.
Notes
- Add dry chillis according to your taste, I have added 10 chillies as the chillis are less hot. If they are spicy, adding 3 – 4 chillies is enough.
- Instead of adding shallots, you can make chutney in the same way by adding an onion.
- Add sesame oil for seasoning and you can add sesame oil or peanut oil while sauteing.
Other Varieties
Brinjal Chutney
Hotel Style Coconut Chutney
Peanut Chutney
Paruppu Thogayal
Onion Chutney
Tomato Coconut Chutney
Mint Coconut Chutney
Coriander Chutney is a delicious chutney made with onions, tomatoes, coconut and coriander. It will be delicious with idli, dosa, uthappam, paniyaram and ven pongal. Also tasty with bonda and samosa.
- Sesame oil | Peanut oil - 2 tbsp
- Urad dal - 2 tsp
- Chana dal - 1 tsp
- Curry leaves - a few
- Dried red chillies - as needed
- Garlic cloves - 2
- Shallots - 15
- Tomato - 1
- Grated coconut - ¼ cup
- Coriander leaves - ¼ cup
- salt - as needed
- Tamarind - a little
- Sesame oil - 2 tbsp
- Mustard seeds- ½ tsp
- Urad dal - ½ sp
- Dried red chilli - 1
- Curry leaves - a few
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Add 2 tsp oil to a pan. When the oil is hot, add two tsp of urad dal.
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Add 1 tsp of chana dal and fry over medium heat.
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When the lentils are slightly browned, add a little curry leaves and fry with the required amount of dried chillies.
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Add 2 cloves of garlic and 15 shallots and fry till the onions are tender.
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Add 1 tomato and fry till the tomato is tender.
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Add the grated coconut.
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Remove the stalks of coriander leaves, rinse and then add them to the mixture.
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Fry until the coriander leaves are curled.
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Add the required amount of salt to this chutney. Add a little tamarind.
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After simmering for a minute, turn off the stove and let it cool. When cool, add a little water and grind coarsely.
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To season, add 2 tsp sesame oil to a pan.
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Add ½ tsp of mustard seeds and 1 tsp of urad dal.
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Add 1 dried chilli and a few curry leaves.
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When mustard seeds splutter and lentils turn brown, add the seasoning mixture to the chutney.
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Mix well and serve with idli or dosa.
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Method
Step by Step Pictures
1. Add 2 tsp oil to a pan.
2. When the oil is hot, add two tsp of urad dal. Add 1 tsp of chana dal and fry over medium heat.
3. When the lentils are slightly browned, add a little curry leaves and fry with the required amount of dried chillies.
4. Add 2 cloves of garlic and 15 shallots and fry till the onions are tender.
5. Add 1 tomato and fry till the tomato is tender.
6. Add the grated coconut.
7. Remove the stalks of coriander leaves, rinse and then add them to the mixture.
8. Fry until the coriander leaves are curled.
9. Add the required amount of salt to this chutney. Add a little tamarind. After simmering for a minute, turn off the stove and let it cool. When cool, add a little water and grind coarsely.
10. To season, add 2 tsp sesame oil to a pan. Add ½ tsp of mustard seeds and 1 tsp of urad dal. Add 1 dried chilli and a few curry leaves.
11. When mustard seeds splutter and lentils turn brown, add the seasoning mixture to the chutney.
12. Mix well and serve with idli or dosa.
