Thursday, January 24, 2013

Cilantro - Coconut Chutney

Coconut scraping - 3/4 cup 
Coriander leaves - 1/2 cup
Ginger - 1 inch piece 
Tamarind - a pinch 
Green chilies - 2 to 3
Salt - as needed 
Turmeric - 1/4 tsp 
Water - as required for grinding 

To Temper:
Mustard Seeds - 1 tsp 
Urad dal - 1 tsp 
Curry leaves - a few
Oil - 1 tsp 

Clean and wash the coriander leaves, remove the stems and keep aside.
Heat the 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).
Add all the ingredients along with the sautéed leaves. First grind with out water and then add water and grind to a smooth paste. Transfer to the serving bowl and temper with the tempering items and mix well. 
Serve with idly or dosa. 

Recipe Courtesy: Rak's Kitchen
Sending this recipe to "Tried and Tasted - Rak's Kitchen" event hosted by Sowmya of Nivedhanam and Lakshmi of Kitchen Chronicles.


  1. perfect color!!! super tempting and those idlis are so droolworthy!! Thanks for linking it to my event!! Looking for more yummy recipes!!
    Ongoing Event - Tried and Tasted - Raks Kitchen
    Ongoing Event - Know Your Dairy - Cheese
    Ongoing Event - Dish it out - Lentils & Garlic