Fresh Coriander chutney. Not the runny kind. The dry thick spicy kind that is AWESOME with rasam rice.
Here's what you will need:
A fresh bunch of coriander leaves - Pull out just the leaves and keep away the stem.
2 tbsps of black gram. You can use either channa dal or urud dal as a replacement (kadalai paruppu or ulutham paruppu)
Mustard Seeds - 1 tsp
Gingelly Oil - 4 tsps
Red Chillies - 7 or 8
Small lump of tamarind
Asafoetida
Method:
Wash the coriander leaves and leave aside to drain. Heat oil and add mustard seeds, red chillies, asafoetida and dal.
Grind the tamarind along with a pinch of salt and the fried tadka. Add the fresh leaves bit by bit and grind into a paste without adding any extra water. Add a spoonful of sugar (not from the book) and grind some more
You should ideally get a nice thick paste that beautifully balances spice, sweet and tanginess and the freshness of the leaves.
This is great with fresh rice and a spoon of gingelly oil. Can also be used as a replacement to the more popular pickles. It's fresh. It's healthy. And it delights the taste buds.
Here's what you will need:
A fresh bunch of coriander leaves - Pull out just the leaves and keep away the stem.
2 tbsps of black gram. You can use either channa dal or urud dal as a replacement (kadalai paruppu or ulutham paruppu)
Mustard Seeds - 1 tsp
Gingelly Oil - 4 tsps
Red Chillies - 7 or 8
Small lump of tamarind
Asafoetida
Method:
Wash the coriander leaves and leave aside to drain. Heat oil and add mustard seeds, red chillies, asafoetida and dal.
Grind the tamarind along with a pinch of salt and the fried tadka. Add the fresh leaves bit by bit and grind into a paste without adding any extra water. Add a spoonful of sugar (not from the book) and grind some more
You should ideally get a nice thick paste that beautifully balances spice, sweet and tanginess and the freshness of the leaves.
This is great with fresh rice and a spoon of gingelly oil. Can also be used as a replacement to the more popular pickles. It's fresh. It's healthy. And it delights the taste buds.
