Coriander is one herb which goes well with all indian or south indian recipes. Normally coriander is used as a herb of spice to garnish all finished recipes. Be it vegetarian or non vegetarian this is the only herb used for seasoning too next to curry leaf.
This coriander can be used as a separate dish too. It gives numerous good health benefits.It acts as a coolant in summer, helps digestion and increases appetite. It can be used directly or can be also cooked and eaten.
Coriander chutney is another receipe which has lot of colour variations and taste variations from green to reddish green and from sweet to hot. The variations are dependant on the nature of ingrediants used.
Here is how normal, or regular coriander chutney is made. This serves as a side dish for idli or dosa or indian breads.
Coriander chutney is a good accompaniment for all South Indian breakfast especially idli, dosa, upma etc… It is very easy to make. It is good for health also. This type Coriander chutney is my son’s favourite one. Let us see how to make coriander chutney.
- Coriander – ½ bunch
- Tomato – 1
- Onion – 1 big
- Garlic cloves – 8
- Red chilli – 6 or 7
- Tamarind – small lime size
- Salt – to taste
- Asafoetida – 2 pinch
- Mustard – ½ tsp
- Urad dhal – 1 tsp
- Oil – 2 tsp
Chop onion and tomato. Peel garlic cloves. Clean and wash the coriander.
Heat oil in a pan and add mustard, urad dhal and asafoetida. When they crackle add red chilli, onion, garlic, tamarind and salt and sauté for a while.
Then add coriander and tomato and sauté till tomatoes are soft and keep aside for cooling. Then grind it in the mixie. Serve with idli, dosa, upma or adai.
Add onion and tomato according to your taste.
If the chutney is too hot, you can reduce the red chilli.