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.