coriander coconut chutney

coconut coriander chutney

This is a super easy chutney recipe that goes excellently with dosa, idlis, upmas, pooris or vadas. I sometimes end up eating this chutney as it is, because they are that good!

Ingredients:

  • 1 cup washed and tightly packed coriander leaves
  • 1/2 red onion chopped or 5-7 pearl onions
  • 3-4 tbsp coconut grated
  • 1 tbsp urad dhal
  • 3-4 red chilli (adjust according to preferred spice level)
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • a pinch of asafoetida
  • salt to taste

Method:

Add a tsp of oil and add the red chilli, urad dhal, onions and saute until the onions turn soft.

Then add the coriander leaves and saute for a minute.

Allow the mixture to cool and grind them along with coconut by adding little water and salt.

To temper the chutney heat the remaining oil. When the oil becomes hot add the mustard seeds and asafoetida. When the mustard seeds splutter switch off the flame and pour the mixture in the coconut chutney.

Mix well and serve with idli, dosa or any dish of your choice.

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This entry was posted in INDIAN TIFFINS, Recipes, SIDE DISHES and tagged , , , , , , , , . Bookmark the permalink.

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