Coriander chutney for tiffins
Coriander chutney is a very handy recipe for South Indian breakfasts. This recipe can be prepared in a jiffy with minimal ingredients. Roasted Bengal gram, coriander leaves, small ginger piece and one or two garlic flakes are ground to a smooth paste along with required amount of salt and green chillies. The ground chutney is tempered with tempering ingredients. Here I present tasty coriander chutney which can be served as an accompaniment to Idly, Dosa, Upma or Pongal. Njoy Cooking, Serving n Savoring!
Cuisine: South Indian
Coriander leaves: 1 no. Small bunch
Putnalu/Roasted Bengal gram: 5 tbsp
Salt: As required
Ginger: Half inch piece
Garlic flakes: 1/2 nos.
Green chilli: 1 no.(Adjust the number of chillies according to your spice level)
Oil: 2 tsp
Bengal gram: 1 tsp
Black gram: 1 tsp
Mustard: 1 tsp
Cumin: 1 tsp
Curry leaves: A sprig
Asafoetida: A pinch.
Method of preparation:
1. Take roasted Bengal gram, coriander leaves, roughly chopped ginger, garlic flakes, one green chilli and required amount of salt in a mixer grinder.
2. First grind the ingredients into a fine powder.
3. Now add required amount of water to get chutney consistency.
4. Transfer the chutney into a serving bowl.
5. Heat kadai and pour oil for tempering. Put mustard, cumin, Bengal gram and black gram. When mustard splutter add a pinch of asafoetida and curry leaves. Fry for few seconds and switch off the flame.
6. Pour this tempering onto the ground coriander chutney.
7. Now the coriander chutney is ready to serve with any South Indian breakfast. I’ve served this chutney as an accompaniment to Ven Pongal(Khara pongal) along with freshly cut papaya fruit.
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