Green chutney also known as coriander or hari chutney. This coriander chutney recipe is a restaurant style served in south Indian cuisine as a dip or side dish for Idli, dosa etc.
I have shared coriander chutney in step by step method with detailed pictures below
In a kadai heat oil add urad dal, cumin seeds, when it begin to splutter add whole green chilies.
Now add coriander leaves,salt, grated coconut saute for a minute. Allow it to cool.
In a blender add coriander mixture blend.
Pour little water, jaggery,tamarind pulp, blend to a smooth puree.
For tempering . In a kadai heat oil or ghee add mustard seeds, Asafoetida, when the mustard seed begin to splutter add curry leaves. Remove from head add them to chutney.
Serve restaurant style coriander chutney with Idli or Dosa.
INGREDIENTS:
- 1/2 cup coriander leaves.
- 2 tbsp. grated coconut.
- 1 tsp urad dal.
- 1/ 2 tsp cumin seeds.
- 1 tbsp. ginger.
- 1/2 tsp tamarind pulp.
- 1/4 tsp jaggery (optional)
- 1/2 tsp moong dal ( optional) and
FOR TEMPERING
- 1 tsp mustard seed.
- 1 strands curry leaves
- 1/4 tsp Asafoetida/ Hing.
INSTRUCTION
- In a kadai heat oil add urad dal, cumin seeds, when it begin to splutter add whole green chilies.
- Now add coriander leaves, salt, grated coconut saute for a minute. Allow it to cool.
- In a blender add coriander mixture blend.
- Pour little water, jaggery, tamarind pulp, blend to a smooth puree.
- For tempering. In a kadai heat oil or ghee add mustard seeds, Asafoetida, when the mustard seed begin to splutter add curry leaves. Remove from head add them to chutney.
- Serve restaurant style coriander chutney with Idli or Dosa.
