COCONUT CHUTNEY - WITH CORIANDER LEAVES

in , , on Monday, January 16, 2012

               Me and my hubby's favorite chutney,just love it. Usually when I make coriander chutney it used to come with a raw,green smell.Then I found the technique of sauteing the leaves a little,then I got it right! So here comes my version...

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Ingredients:

Coconut scraping 3/4 cup
Coriander leaves 1 fistful (or as per ur taste)
Ginger 1 inch piece
Tamarind A pinch
Green chillies 5-7 nos.as per ur taste
Salt As needed
Turmeric 3 pinches
Water as required for grinding

 

To Temper:

Mustard 1 tsp
Urad dal 1 tsp
Curry leaves 1 sprig
Oil 2 tsp

 

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Method:

  1. Clean and wash coriander leaves,remove mostly the thick stems and keep aside.DSC_1361
  2. Heat kadai and add the coriander leaves and saute in low flame only till the leaves gets reduced in volume and without changing the colour.( The leaves should be with water,or else the leaves will get browned and will give different smell).
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  3. Add all the ingredients along with the sautéed leaves.First grind with out water and then add water and grind to a smooth paste.
  4. Transfer to the serving bowl and temper with the tempering items and mix well.
  5. Serve with hot Idlies or dosas!
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Tips:

  • Always use freshly scrapped/broken coconut for chutneys.
  • For chutneys,rather than old coconut,little tender coconut(not too young also) only will give the best texture and taste.
  • If you feel the coconut is not fresh add a little milk when grinding,it will be very nice.
  • You can also add pottu kadali/fried gram dhal to the coconut chutney,but in small traces.
  • Don't use the brown scrapings for chutney as it will change the colour and taste too!

This entry was posted on Monday, January 16, 2012 at 9:19 PM and is filed under , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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