Wednesday, October 1, 2014

Coriander Leaves Chutney

Yields: 1 cup 


Cooking Oil - 1 tablespoon
Bengal Gram - 2 tablespoons
Black Gram  - 2 tablespoons
Cumin Seeds - 1/2 teaspoon
Dry Red Chilli - 2
Asafoetida - 1/8 teaspoon
Green Chillis - 4
Coriander Leaves - 1 big bunch
Turmeric Powder - 1/8 pinch
Tamarind Extract - 2 tablespoons
Salt to taste

For Seasoning:

Cooking Oil - 2 teaspoons
Black Gram  - 1 teaspoon
Mustard Seeds - 1/2 teaspoon
Dry Red Chilli - 1
Curry Leaves - 5


  1. Clean and wash corainder leaves thoroughly under running water. 
  2. Heat 1/2 tablespoon oil in a pan.
  3. Add bengal gram, black gram, cumin seeds and dry red chillis. Saute until the grams turn slightly brown.
  4. Add asafoetida. Saute for 2 seconds. Transfer into a bowl and allow to cool.
  5. In the same pan, take remaining 1/2 tablespoon oil, add green chillis. Saute until they turn slightly white.
  6. Add coriander leaves and turmeric powder. Saute until the leaves wilt. Turn off the flame. Allow it cool down.
  7. Meanwhile, take the roasted grams in a blender. Blend into fine powder.
  8. Now add sauteed green chillis and coriander leaves, salt and tamarind extract.
  9. Pour a little water and blend it coarsely. Transfer into a serving bowl.
  10. Heat 2 teaspoons oil in a pan.
  11. Add black gram, mustard seeds, dry red chillis and curry leaves.
  12. When mustard seeds stops spluttering, pour this on the blended chutney. Mix well.
  13. Serve with idli or dosa.


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