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Monday, 17 September 2007

Coriander Chutney/Pickle


Coriander a bunch
Tamarind lemon size (Soak it in water)
Dry Red Chili 6 to 8 ( As needed)
Garlic pods 3 to 4
Tomato 1
Uridal 3 Teaspoon
Mustard 1 Teaspoon

  • Wash the coriander leaves and chop it.
  • Add little oil to kadai and add 2 Teaspoon of urid dal and fry till it turns golden brown colour.
  • Add dry red chili and garlic fry for 2 minute.
  • Add tomato, coriander leaves and salt and fry for 4 to 5 minutes.
  • Switch off the stove and allow the content to cool.
  • Grind the content in a mixie or blender along with the tamarind pulp.
  • Heat a kadai and add 4 to 5 tablespoon of oil.
  • Add mustard when it splits add 1 teaspoon urid dal.
  • Then add the grinded content to kadai.
  • Allow the content to boil till oil separates.
Pour the coriander chutney in a airtight container and store it in fridge. This goes well with rice as well as dosa and idli.

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