Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 5 Mins Total Time: 15 Mins
Whether it is Idli or dosa as breakfast, we always need chutney or sambar as accompaniment. Though there is always a stock of Idli podi at home, I prefer making chutneys for the morning meal. Coconut is a vital visitor at our household, but I love exploring different chutneys making use of vegetables too. We usually buy 2 to 3 bunches of cilantro/coriander leaves during every grocery shopping. This coriander chutney is one that we have often for breakfast. It is very famous in Bengaluru and is served with nimmakaya chitranna(cousin of Tamil Nadu’s lemon rice 😀). We usually have it with sponge-like hot idlis and they are bliss. Do try this chutney and enjoy your breakfast.
Ingredients
Adjust Servings
- Tempering Ingredients
Instructions
- Grate coconut and measure out 1/4 cup of it. In a mixer jar, add the grated coconut, green chilli, tamarind, salt, and coarse grind.
- When they are half done, add roasted gram dal and run a while until they are grounded.
- Finally, add the cleaned and washed coriander leaves along with turmeric powder and grind till they are smooth.
- Transfer to a serving bowl. Heat oil in a small Kadai and add the mustard seeds, urad dal, and finely chopped small onions and fry till the onions turn golden brown. Add them to the chutney and serve with idli or dosas.
Notes
- Instead of making coriander chutney with fresh coriander leaves, you can also quickly saute the coriander leaves with a drop of oil before grinding them.
- Replacing green chili with red chilies can also be done. But make sure there will be a change in color as well as taste.