DISH NAME : CORRIANDER AND COCONUT CHUTNEY

Preparation Time : 20 minutes

Cooking Time : 5 minutes

Description

Usually these chutneys are served with idli, dosa or medu vadai.
Coriander leaves are also known as cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. The leaves have a different taste from the seeds. Choose coriander leaves that have firm, unwilted leaves, & deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving.

Note

1) Instead of tamarind 1 or 2 tbsp buttermilk or curd can be added, depending on sourness.
2) Water can be increased or decreased according to the consistency preferred.

Method

1) Soak tamarind in water and extract pulp.
2) Blend all the ingredients for chutney with tamarind pulp till a coarse consistency.
Tempering:-
1) Heat oil.
2) Splutter mustard.
3) Add curry leaves and red chilli. Fry. Pour over chutney.

Serving Suggestions

Serve as an accompaniment with idli, dosa, medu vadai etc.