Green Coriander and Coconut chutney recipe for Dosa and Idli2014-02-16
- Servings : 5-6
- Prep Time : 5m
- Cook Time : 2m
- Ready In : 10m
Coriander is generously used in Indian cooking- whether as a garnish, marinade or a dip like chutney to go along with snacks; coriander is omnipresent.
Did you ever stop to think of coriander as more than a mere garnish? Well, I’ve come to believe that if my Aaji (grandma) used anything, it was there for a reason.
Apart from dietary fiber, manganese, iron & magnesium, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene. Its consumption helps diabetes patients by stimulating insulin secretion and lowering the blood sugar levels while the Vitamin K it contains helps in the treatment of Alzheimer’s disease.
In fact, when you are consuming coriander with food, you are actually helping the body absorb more iron and assimilate all the nutrients in the food.
So is it just a garnish? No my friend, think again.
In my house, everyone loves green chutney, with or without coconut, with sandwiches, snacks or anything.
This delightful chutney recipe is easily made and I’m sure you will love it.
- Fresh coconut- 1/4 cup
- Coriander, washed and finely chopped- 1/4 cup
- Chana dal- 1 tbsp
- Urad dal- 1 tbsp
- Green chilli- 1
- Garlic pod- 2 (optional)
- Onion, thinly sliced- 1 tbsp
- Tamarind pulp- 1/4 tsp
- Cumin seeds (Jeera)- 1 tsp
- Mustard seeds- 1 tsp
- Dry red chilli- 1
- Hing (Asafoetida)- 1 pinch
- Oil- 2 tsp
- Curry leaves- 5 to 6
- Salt- to taste
Wash and chop the coriander. Chop the onions.
Dry roast the dals one by one in a pan till light brown. Keep aside to cool. If using frozen coconut, fry it briefly and keep aside.
Smash and fry the garlic on 1/2 tsp oil.
In a blender, pop in the coriander, dal, onion, garlic, tamarind, green chilli and coconut.
Add a bit of water and grind to a coarse consistency.
In a wok, heat the remaining oil.
Add in the jeera, mustard seeds, red chilli, asafoetida and curry leaves one after the other.
Pour over the chutney and serve.
For even more lip-smacking chutney recipes, why not look up: