This chutney is a perfect accompaniment for idly,dosa.But I personally prefer to have it with curd rice.Also this chutney is perfect for travel,as it tends to stay for a day or 2 without refrigeration.
This chutney has become staple in my house these days as I have lot of home grown coriander leaves.When the chutney is hot,it may be slightly bitter but once it cool down it tastes so yummy.A good amount of tamarind and red chillies make this chutney finger licking.
Basic Information Preparation time 20 minutes
Cooking time 10 minutes
Cooking time 10 minutes
Makes 1.25 cups
Ingredients
Ingredient | Quantity |
|---|---|
Coriander leaves/kothamalli illai | 3 cups(tightly packed) |
Tamarind/puli | a big gooseberry size |
Red chilly/vara milagai | 7-8 |
Salt | 1 tsp |
Mustard seeds/kadugu | 1 tsp |
Asafoetida/perungayam | a generous pinch |
Oil | 2 -3 tbs |
Method
- Clean the coriander leaves in water for couple of times.Remove the thick stalk and keep the tender stalks.If needed chop the coriander leaves and set it aside.
- In a blender jar take the red chillies,salt,tamarind and coriander leaves.Add 1/4 cup of water and blend it to a fine paste with intervals.
- Heat a pan with oil and crackle the mustard seeds,add in the asafoetida.Now add in the ground coriander paste.Mix it well.
- Let it cook in a medium flame till the oil separates.Put off the flame and check the seasoning.After cooling store in it an air tight container.
- Serve it with idly or dosa.
- The amount red chilly and given here is for a bit spicier version.Also my red chillies are extra spicy one.It can be altered according to personal preference. .
- Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
- The amount of tamarind plays an important role in both taste as well as shelf life.So adjust accordingly.
Enjoy................
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