kottambari Soppina chutny

CORIANDER CHUTNEY 

INGREDIENTS 

1. Fresh Coriander Leaves    - 1 Cup 
2. Green Chills                -  4
3. Curry Leaves              -   few 
4. Groundnut Seeds        -  5 gm
5. Tamarind                     -  5 gm
6. Tomato                         -  1
7. Garlic                           -  4 or 5 cloves
8. Turmeric                      -  Pinch 
9. Black Gram Dal             -  5 gm
10. Gram Dal                        -  5 gm
11. Rock Salt                       -  To taste        
12. Oil                                   -  2 tsp
13. Cumin Seeds                 -  1 tsp
14. Mustard seeds              -   1 tsp
15. Greted Coconut              -  1/2 Cup 

     Coriander Chutney for super combination with idli, dosa and rice, burger.  It is very                    tasty and very spicy.

INSTRUCTIONS

• firstly, in a small pan heat 2 tsp oil and saute 2 tsp cuminseeds, garlic, black dal, grounut seeds, gram dal, saute for a minute.
• now add 1 cup Coriander leaves,1 tomato, saute for a minute slightly, and add little pinch of turmeric powder.
• add 1/2 cup coconut, small piece tamarind, and ½ tsp salt
• cool the mixture completely, and transfer to a blender.
• also, add ½ cup water and blend to smooth paste. add more water if required adjusting consistency.
• transfer the coriander mint chutney to a bowl. keep aside.
• now to prepare tempering, heat 2 tsp oil and splutter 1 tsp mustard seeds and few curry leaves.
• allow the tempering to splutter and pour over chutney.
• finally, serve coriander  chutney with idli or dosa.

notes:

• firstly, adding garlic is optional, however, it enhances the flavour.
• also, saute mint and coriander leaves slightly to avoid the raw smell.
• furthermore, increase the amount of  coriander leaves to your choice.
• finally, coriander chutney tastes great when prepared slightly spicy.

 PRER Time: 5 minutes
Cook Time: 7 minutes
Survings: 4 or 5
Author: Roopa
Course: Chutney
Cuisine: South Indian