kalakkalsamayal: Coriander Chutney with Red Chilly

Sunday, June 8, 2014

Coriander Chutney with Red Chilly

#CorianderChutney : Can you imagine cooking any dish without coriander leaves??!! We use it as a main ingredient in very few recipes only, otherwise used only to garnish dishes.
We are consuming coriander leaves for its flavour and aroma without knowing its health benefits.
Actually it is a store house of many nutrients which are beneficial to our health. It is a very rich source of Vitamin A, B [ B1, B2, B3, B5. B6, Folate ], C, E and K. It has minerals such as iron, calcium, magnesium, manganese, phosphorous, potassium, sodium and zinc.
To get all these nutrients we must try to include this wonder leaves in our daily menu in some form.
Here let me present one more spicy chutney with coriander leaves.

Ingredients :

1 cup Coriander leaves chopped [ take more also ]
20 - 25 Mint leaves [ optional ]
small amla size Tamarind, soak in water
4 Red chilly [ adjust ]
1/4 Tsp Asafoetida powder
3/4 Tsp Salt [ adjust ]
1/2 Tsp Oil

Method :
Heat a kadai over a slow flame.
Roast red chilly and transfer into mixie jar.
Turn off the stove and saute washed mint leaves in that heat.
Keep stirring for 2 minutes and transfer into mixie jar.
Then add all other given ingredients and grind into a smooth paste without adding water.
The water content of coriander leaves is just enough to grind them.
If rquired add very little water and grind into a smooth paste.
Adjust salt and transfer into a bowl.

Spicy aromatic coriander chutney is ready.
An excellent side dish for Pongal,

Upma and Dosai.

It even goes well with Idli.
It can also be mixed with white rice adding a dash of gingelly oil [ til / sesame oil ] and relished with sambar or any stir fry.

Other chutney recipes you might like to try