Oct 122014

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.




Serves: 4

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

For garnish

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Dry red chili – 1

Asafoetida/hing – a pinch

Oil – 1 tsp


  1. 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.
  2. 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.
  3. Blend the dal mixture first into a fine powder.
  4. 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.
  5. For garnish, heat oil and add the mustard seeds, urad dal, dry red chili and asafoetida. Fry till the mustard splutters.
  6. Add this to the prepared chutney and serve with idly or dosa. Yummy!!

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