Hello Friends,
Today, I am going to share a very interesting
and a perfect accompaniment for idlis and dosas, it is none other than
coriander seeds chutney. I have not added coconut, you can also sauté and add
grated coconut before grinding. This chutney has excellent flavor and everybody
will fall in love with it instantly. Corander seeds are extremely good for health,
they have good detox properties, rich in iron and extremely great for
digestion. Anyway friends, do try out this delicious and healthy coriander
seeds chutney and post your comments here. Meanwhile do checkout other
interesting Chutney and Thogaiyal varieties here.
Here’s how to make coriander Seeds Chutney with
step by step photos…
Ingredients
Coriander
Seeds/Dhaniya
|
3
tbsp
|
Dry
Red Chilli/Kaindha Milagai
|
10-15
|
Garlic
Cloves
|
8
|
Bengal
Gram Dal/Kadalai Paruppu
|
1
tbsp
|
Urad
Dal/Ullutham Paruppu
|
¾ tbsp
|
Tamarind/Puli
|
One
small marble size ball
|
Salt
|
As
needed
|
Curry
Leaves/Karuvepillai
|
10-12
|
Gingelly
Oil/Nalla Ennai
|
2 tsp
|
For Tempering
Oil
|
2 tsp
|
Mustard
Seeds/Kadugu
|
¼ tsp
|
Urad
Dal/Ullutham Paruppu
|
½ tsp
|
Curry
Leaves/Karuvepillai
|
8-10
|
Preparation Time: 5 minutes
Cooking Time: 10-12 minutes
Author: Priya Anandakumar
Other Chutney & Thogaiyal varieties that might be of your interest...
Other Chutney & Thogaiyal varieties that might be of your interest...
Method
Heat one tsp of oil in a kadai, add coriander
seeds/dhaniya and roast for about 2-3 minutes until nice aroma fills the room
and the color changes to light brown color.
Heat 1 tsp of oil in a kadai, add kadalai
paruppu/Bengal gram dal, urad dal and roast until it turn to light golden brown
color.
Next add the dry red chilli to the kadai and
give a good stir.
Add curry leaves and roast well.
Add garlic cloves and fry for few seconds.
Finally add tamarind to the kadai, stir really
well and switch off the stove.
Add the roasted coriander seeds/dhaniya to the
kadai, give a good stir and let the whole mixture cool completely.
Transfer everything to a mixer along with salt
and grind it to smooth paste.
Add required water and adjust the consistency. I
prefer to make the chutney a little watery, you can make it either thick or
little thin consistency, it is totally our choice.
Heat 2 tsp of oil for tempering in a small pan,
splutter mustard seeds, add urad dal and fry to golden brown color. Add curry
leaves and switch off the stove.
Add the seasoning to the chutney.
Yes, delicious and tasty Coriander Seeds Chutney
is ready to be enjoyed. Serve it hot with soft idlis and dosas.
Thank you all for visiting my space, please come
back again for more delectable, tempting and mouthwatering Chutney/Thogaiyalvarieties from my kitchen.
If you find this post really interesting, it
will really be nice if you can share it with your face book fans or twitter
friends or pin it today. I will be very happy if you can join as google
follower all it takes is just one click. All of this means a lot to me and
great encouragement as well.
Until then I am signing off…
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Priya Anandakumar