Coriander Chutney | Cilantro Chutney for Idly & Dosa
This is a simple, flavourful and deliciouscoriander chutney which goes well with all tiffin items including idli, dosa, vada, pongal, upma, etc.
Ingredients
For grinding
- ½ cup tightly packed coriander/cilantro leaves
- ½ cup grated coconut
- 1 inch ginger piece
- 1 green chilli
- 2 tbsp bengal gram dal
- Salt to taste
For tadka
- 1 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp chana dal
- ¼ tsp split urad dal
- 1 sprig curry leaves
Instructions
- Wash coriander leaves / cilantro leaves several times in water. Remove the stem / stalk and keep it aside.
- In a blender / chutney jar, add coriander / cilantro leaves, shredded coconut, ginger, green chilli and salt. If adding, add bengal gram dal also.
- Blend into a smooth paste by adding required water and transfer to a container.
- In a tadka pan, heat oil and add mustard seeds. Once the mustard seeds crackle, add chana dal, split urad dal and curry leaves.
- Add the tadka to the chutney.
- Serve with idli / dosa / vada / pongal / paniyaram.
Notes
- Remove the hard stems of the coriander without fail. Or else chutney might become bitter.
- You can increase or decrease the amount of green chillies according to your taste.
- If you do not like the smell of fresh coriander leavesin the chutney, then you can saute for a few minutes in oil and then grind along with other ingredients.
- Adding bengal gram is optional. Personally i dont add it as it overpowers the smell of fresh coriander and we do like it a lot.