Cilantro - Coconut Chutney

Ingredients:

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 

Method:

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.