coriander chutney with coconut

Name: Coriander Chutney with coconut
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Indian - South Indian
Ingredients: 1 bunch coriander leaves; 1 cup coconut (grated); 1 unit ginger; 1 tsp tamarind paste; 1 pinch salt; 1 tbsp Chana dal; 1/2 handful curry leaves; 1/2 tsp sugar; 1 bunch mint; 1 tsp mustard seeds; 3 unit dried red chillies; 1 tsp Split urad dal; 3 unit green chillies

Goes well with Idly and Dosa

@shilpa-gopalakrishnan

Cooking Time

10min

Prep Time

5 min

Serves

Categories

Side Dish

Breakfast

Lunch

Dinner

Cooking tools used

Mixer Grinder

Cuisines

Indian - South Indian

Ingredients

Main Section

coriander leaves

1 bunch

remove the main stem. Use the leaves for the most part

coconut (grated)

1 cup

ginger

1 unit

1 inch should do

tamarind paste

1 tsp

or similar size tamarind pulp

salt

1 pinch

Chana dal

1 tbsp

roasted

curry leaves

1/2 handful

sugar

1/2 tsp

mint

1 bunch

mustard seeds

1 tsp

dried red chillies

3 unit

Split urad dal

1 tsp

green chillies

3 unit

adjust according to spice requirement

Authors Directions

Step 1

Lightly roast coconut with coriander and mint leaves

Step 2

Grind all ingredients (except mustard, dried red chillies and urad dal) together with very little water into a smooth paste.

Step 3

Heat coconut oil for tempering.

Step 4

Add mustard seeds, dried red chillies and urad dal when hot.

Step 5

Once the urad dal turns light brown, pour the mixture into the ground paste.

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