Coconut-coriander chutney

Coconut-coriander chutney

Coconut-coriander chutney is an easy recipe which goes well with dosa, idli, vada, aloo bonda or any other snacks recipes. It can also be served as a side dish for Upma or Sambar rice. The use of fresh coriander leaves imparts a natural flavour and a light green texture. Each region has their unique way of making this recipe with slightly different ingredients. Usually, this chutney makes use of chana dal and this gives the best taste and aroma. Green chillies impart slight hot spicy flavour which combines well with the taste of cumin seeds and asafoetida powder. Have a look at the list of all ingredients and the method of preparation of this chutney

Ingredients used in Coconut-coriander chutney

• ¼ cup of freshly chopped Coriander leaves
• ¼ cup of freshly sliced Coconut bits
• ½ teaspoon of chopped Ginger
• 2 tablespoon of Chana dal
• 1-2 Green chillies
• ½ teaspoon of Cumin seeds
• Tamarind or lemon juice as per the taste
• Salt as per the taste

Ingredients for seasoning

• 1 teaspoon of Oil
• A sprig of curry leaves
• 1 dried red chilli (broken to pieces)
• ¼ teaspoon of mustard seeds
• ¼ teaspoon of cumin seeds
• A pinch of Asafoetida / Hing

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Method of preparation

• Soak the tamarind piece in little warm water, wait for some time as the tamarind pieces would become soft.
• Meanwhile, heat a deep frying pan and dry roast the chana dal to a light aroma.
• Now, add the cumin seeds and saute it for few seconds.
• Switch off the flame and keep the mixture of chana dal and cumin seeds for cooling.
• Drain the tamarind water and keep it aside.
• Take all the ingredients like coriander leaves, coconut bits, the mixture of roasted chana dal and cumin seeds, green chillies, ginger pieces and some salt for the taste to a mixer and ground it to a smooth paste.
• Now, add the tamarind water or the plain water as per the need.
• Heat some oil in a frying pan, add the mustard seeds and the cumin seeds.
• Once the seed splutters, add the curry leaves and broken red chillies.
• When the curry leaves turns crispy, add the asafoetida or hing. Saute it for few seconds.
• Now, take off this roasted mixture and drop it on top of the grounded chutney mixture.
• Serve this delicious coconut chutney recipe with idli, dosa or any other Pongal dishes.