Coriander Leaves Chutney : South Indian Style

For this months blog hop  i visited swetha's blog named "our cherished - world".The best part of bloghop is the opportunity to meet new people and see  the world of food through that person's eyes .You might have cooked a certain vegetable hundreds of times but then suddenly you will bump on a new way of cooking it. And this happened to me when i saw a new version of coriander chutney in her blog. And i choosed to cook her  kothimir-pachadi-coriander-chutney.html and loved it.

For Chutney

Coriander Leaves -  1 cup

Cumin Seeds - 1/4 tsp

Coriander seeds - 1/2 tsp

Whole Red Chili - 2

Tamarind - 1/4 tsp concentrate or a 1/2 inch piece

Salt to taste

Oil - 2 tsp

1. Heat  a tsp of oil in a pan.
2. Add  the coriander Seeds, cumin Seeds and dry Red Chillies .
3. Saute till coriander seeds turn golden.
4. Take it off heat and cool and grind it to a powder..
5. In the same pan, add the a tsp oil and add the coriander leaves .
6. Fry for a  minute and remove from heat  and keep aside to cool.
7. Grind it along with the above powder and salt  to a paste.

For Tempering

Oil - 1/2 tbsp

Mustard seeds - 1/8 tsp

Urad Dal - 1/2 tsp

Curry Leaves - a few

Whole Red Chili - 1

Garilc - 1 pod , crushed

1. Heat oil and urad dal and when it starts to change color add mustard.
2. When mustard starts popping add switch of flame .
3. Add curry leaves and red chili and mix and wait for a minute.
4. Pour the tempering over the chutney and mix 
5. Serve hot with rice and ghee.

"Blog-Hop-Wednesdays" at tickling palates.

Also sending it to healthy-diet-vegetarian-side-dishes event


And to Eruvam Puliyum Series - Mint and Coriander event