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Friday, April 3, 2009

Ginger-Coriander Chutney


2 cups of coriander leaves (chopped)
around 2 inch ginger peeled and cut into small pieces
1 tbsp black gram dal (urad Dal/minapa pappu)
2 -3 dry red chillies
1 tsp coriander seeds
2 Tbsp tamarind paste (Adjust to your taste)
1-2 Tbsps jaggery (adjust yo your taste)
1 tsp Oil
salt to taste

For seasoning/tempering/poppu/tadka

1 tsp oil or ghee(clarified butter)
few curry leaves
1/2 tsp mustard seeds
pinch of asafoetida
1/2 tsp black gram dal (urad dal)

1) In a pan heat 1 tsp oil, add black gram dal and fry until it turns light brown. Add coriander seeds and red chillies and fry for few seconds. Do not burn them

2) Add cut ginger pieces and fry for 2 to 3 minutes till they turn light brown and add coriander leaves and saute for a min. Remove and cool.

3) Grind the roasted ingredients into coarse paste by adding jaggery, tamarind paste, salt and little water.

4) For tempering, Heat ghee in a pan, splutter mustard seeds, add black gram dal and fry until it turns light brown. Add curry leaves adn asafoetida and fry for few secs. Add this to the ground paste.

This chutney can be eaten with rice or Dosa/Idly/Upma etc

Add more water if you want to eat with Dosa/Idli and make it like a think paste to eat with rice. I made this to eat with rice so looks think here

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