Chutney is a perfect combination with idly or dosa. Being a South Indian, I come from a household where idly and dosa is almost made atleast once a week. So, there are several chutneys that are made at home, namely, tomato chutney, mint chutney, peanut chutney, coriander chutney, sesame seed chutney and several other fusion chutneys. I like to mix several ingredients like peanut and coriander, coconut and sesame etc.
Today I am sharing with you a simple and aromatic coriander chutney that is garnished with a basic tadka. It goes perfectly with idly, dosa or uttappams.
Preparation time: 15 mins
Coriander leaves – 2 cups (roughly chopped)
Urad dal/minappapu – ¼ cup
Dry red chili – 6 or 7
Cumin seeds/jeera – 2 tsp
Tamarind pulp – 2 tbsp
Salt – to taste
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Dry red chili – 1
Asafoetida/hing – a pinch
Oil – 1 tsp
- Heat oil in a pan and add the urad dal, dry red chili, cumin seeds and fry till the dal changes color. Transfer to a blender and let it cool for a while.
- Into the same pan, add the coriander leaves and fry for about 2 minutes till it changes into darker color and shrinks in volume. Remove from heat and let cool.
- Blend the dal mixture first into a fine powder.
- Into this, add the tamarind pulp, coriander leaves, salt and about ¼ cup water and blend to a smooth paste. Transfer into a serving bowl.
- For garnish, heat oil and add the mustard seeds, urad dal, dry red chili and asafoetida. Fry till the mustard splutters.
- Add this to the prepared chutney and serve with idly or dosa. Yummy!!