Until recently, I used to prepare
coriander chutney with only coriander which used to taste good when fresh but
turn dark, grainy and separate water after 15 minutes or so. I tried this
coconut combined coriander chutney that is the restaurant style one and it was
good in texture, taste and color and goes perfectly with south Indian tiffin but
may not go well with chats or parathas kinds.
Serves: 2
Preparation Time: 15 minutes
Cooking Time: 2 minutes
Ingredients:
1. Coriander - 1 bunch
2. Coconut - 5" piece
3. Lemon juice - 1 tbsp
4. Green chilies - 3
5. Salt to taste
6. Oil - 1/2 tbsp
7. Mustard seeds - 1 tsp
8. Urad dal - 1/2 tbsp
9. Curry leaves - 1 sprig
Method:
Step 1: Grind fresh coriander, coconut,
green chilies, salt and lemon juice together in a mixer jar.
Step 2: Prepare tempering by
spluttering mustard seeds in hot oil, then roast urad dal in it till golden
brown and throw in curry leaves.
Step 3: Pour the tempering over the
chutney and serve with idli or dosa.
No comments:
Post a Comment