Any South Indian food is incomplete without the chutney. The chutney is the key dish with all South Indian dish. Today first time I prepared Coconut and Coriander Chutney. And the result is so good. I really enjoyed my lunch with this chutney. It’s a very easy and simple recipe. I think this chutney will be good with any kind of paratha also. Just for a change I ate a spoon of rice with this chutney which is really too good and really I never thought about that before.
Previously I prepared coconut chutney once but never tried with coriander before.
Preparation time: 10 mints.
Cooking time: 10 mints.
Ingredients:
For Chutney:1.Half cup chopped coconut.
2.One bunch coriander leaves.
3.One inch ginger.
4.Two to three green chilies.
5.A small tamarind pulp.
6.Salt & Sugar as per taste.
For tarka:
1.Few urad dal.
2.Few mustard seeds.
3.Few curry leaves.
4.One table spoon oil.
Process:
Add the coriander leaves in a vessel with little water. When its start melt add all other ingredients. Let it cool.
Make a smooth paste with the above chutney ingredients.
Now add oil in a vessel and add few urad dal, few mustard seeds and few curry leaves, when its start splutter add the chutney mixture into the vessel. Mix nicely.
Your Coconut & Coriander chutney is ready enjoy with Dosa or Idli.
Previously I prepared coconut chutney once but never tried with coriander before.
Preparation time: 10 mints.
Cooking time: 10 mints.
Ingredients:
For Chutney:1.Half cup chopped coconut.
2.One bunch coriander leaves.
3.One inch ginger.
4.Two to three green chilies.
5.A small tamarind pulp.
6.Salt & Sugar as per taste.
For tarka:
1.Few urad dal.
2.Few mustard seeds.
3.Few curry leaves.
4.One table spoon oil.
Add the coriander leaves in a vessel with little water. When its start melt add all other ingredients. Let it cool.
Make a smooth paste with the above chutney ingredients.
Now add oil in a vessel and add few urad dal, few mustard seeds and few curry leaves, when its start splutter add the chutney mixture into the vessel. Mix nicely.
