imageCoriander 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!

Author: Akshayakumbham
Course: Chutneys
Cuisine: South Indian
Servings: 4

Ingredients:

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)

Tempering:

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.

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2. First grind the ingredients into a fine powder.

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3. Now add required amount of water to get chutney consistency.

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4. Transfer the chutney into a serving bowl.

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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.

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6. Pour this tempering onto the ground coriander chutney.

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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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