Coriander chutney prepared with coriander leaves / kothamalli, tomato and moong dal / paasi paruppu, that goes well with hot idli, dosai and appam. Please click here for more chutney recipes in my blog.
Serves 3 to 4
- 1 cup – Coriander leaves
- 1 no – Tomato (chopped)
- 2 clove – Garlic
- 1/4 inch – Ginger
- 2 to 3 no’s – Dried red chillies (or add as needed)
- 2 to 3 tbsp – Split green gram / paasi paruppu / moong dal
- Salt to taste
- 1 tbsp – Sesame oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram / Ulunthu
- 1 or 2 pinches – Asafoetida
- 4 or 5 no’s – Curry leaves
- Wash coriander leaves thoroughly in a running water and set it aside.
- Heat 1/4 tsp of oil, add split green gram / moong dal and roast it until brown. Add garlic, ginger and dry red chillies, saute for a minute.
- Add chopped tomato, saute until mushy. Followed by coriander leaves, saute until they are well cooked. Switch off the stove and allow them to cool completely.
- Transfer sauteed coriander and tomato mixture along required salt to a mixture grinder / blender and grind them to a coarse paste.
- Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Coriander chutney is ready to serve.
- If you wish you may add little tamarind while grinding.
- You can increase or decrease number of dry red chillies as per your spice level.
- Do not grind chutney to a fine paste. It should be grinded coarsely.
- You may replace moong dal with split black gram / urad dal / ulunthu.