Coriander Chutney With a Twist

Well honestly, I don't know if this chutney has a twist or not, but to a person who has only tried the raw coriander chutney, I found this quite different when amma made it during my vacation at home.



The preparation method is considerably more time-consuming but this one goes well with rice, dosa, idly and even bread - plain and toasted. Adjust the tangy-ness by increasing or decreasing the amount of tamarind paste. We like it moderately sour.

What I Used:

Fresh coriander leaves/kothamalli/malliyila/kotamiri - a bunch, chopped
Grated coconut - 1/2 cup
Red chillies - 2
Green chillies - 2
Tamarind paste - 2 tsp (readymade paste may not taste great)
Urad dal - 1/2 tsp

How I Made It:

1. Heat very little oil in a non stick kadai and fry the dal for 2 minutes. Add the red chillies, green chillies and chopped coriander leaves and fry well for about 2-3 minutes.

2. Next, add the coconut and mix well on sim. Remove from fire and cool well.

3. Grind the above with the tamarind paste and necessary salt, adding as little water as possible.

This chutney is making its way to Suganya's AFAM-Coconut as my second entry. I can't wait for the round up of that event, what with being a mallu and all that :D