Simple, quick n tangy chutney, goes awesome with hot idlies, dosais also with sambhar, rasam rice dishes...
2cups Coriander leaves
1/4cup Curry leaves
2nos Green chillies
2nos Dry Red chillies
1inch Ginger chopped
5nos Garlic pods
1no Onion chopped
1tsp Urad dal
1no Tamarind(blueberry size)
Salt
Oil
1/4tsp Mustard seeds
Heat a tsp of oil n add the urad dal, red chillies, green chillies n let them splutters, now add the ginger, garlic n chopped onions n stir them until the onions turns transculent..
Add now the Coriander leaves (keep the stem intact coz they r also rich in vitamins), curry leaves n stir them until they shrinks..add the tamarind n put off the stove, keep aside n let them cool..
Grind them with enough salt n water a bit coarsely, heat again oil in a pan, add the mustard seeds n let them splutters, add the grounded paste to the mustard seeds n stir them for a while until the oil gets separated...
Tangy n Spicy Chutney !!!!
2cups Coriander leaves
1/4cup Curry leaves
2nos Green chillies
2nos Dry Red chillies
1inch Ginger chopped
5nos Garlic pods
1no Onion chopped
1tsp Urad dal
1no Tamarind(blueberry size)
Salt
Oil
1/4tsp Mustard seeds
Heat a tsp of oil n add the urad dal, red chillies, green chillies n let them splutters, now add the ginger, garlic n chopped onions n stir them until the onions turns transculent..
Add now the Coriander leaves (keep the stem intact coz they r also rich in vitamins), curry leaves n stir them until they shrinks..add the tamarind n put off the stove, keep aside n let them cool..
Grind them with enough salt n water a bit coarsely, heat again oil in a pan, add the mustard seeds n let them splutters, add the grounded paste to the mustard seeds n stir them for a while until the oil gets separated...
Tangy n Spicy Chutney !!!!
3 comments:
I love coriander chutney..Nice to combine this with onions..You can send this to herb mania too.
Sure will send Divya..thanks for ur comment..
I love this chutney! Goes really well with rotis, and tastes yum with rice too - I haven't made this yet! Thanks for the recipe:)
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