Wednesday, 20 April 2011

Coriander Chutney - 2

 Coriander Chutney
Urad Dal - 4 tsp
Chana Dal - 3 tsp
Red Chillies - 3
Green Chilli - 1
Peanuts - 1 tbsp
Coconut - 1 tbsp
Hing - a pinch
Coriander Leaves/Cilantro - 1 small bunch
Oil - 3 tsp
Tamarind - a small piece

Heat oil in a pan and add peanuts, urad dal, chana dal, red chillies, and fry till they turn brown. Keep them away.
In the same pan add coriander,green chilli, coconut,tamarind and hing and fry until the coriander becomes soft.

Cool and grind to a coarse paste by adding no more than 1 or 2 tsp water.
Mix with piping hot rice and ghee or you can even spread this on top of the toast.

Coriander Chutney on top of toast

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