The variety of Chutneys that accompany the Idli and dosa are mind boggling. Each household has their own recipe. No two chutneys taste the same. The most popular are the variety of coconut chutneys which are served not just with Idli, Dosa, Uthappa or Appan but also with Upma and Poori as well. This coriander chutney recipe was shared by my friend Aishwarya Kamath. It’s been in the family since her grandmother’s times.
1 cup grated coconut
3 garlic cloves
5 green chillies
1/4 tsp tamarind paste
7 tbsps of chopped coriander leaves
For the tempering:
1 tbsp oil
1 tsp sesame seeds
1/2 tsp mustard seeds
1 dry red chilly
1 sprig curry leaves
Grind the coconut, green chillies, tamarind paste, salt and garlic to a fine paste. Add the coriander leaves and run the mixer on pulse mode. This prevents the Chutney from getting discoloured and it retains the lovely green colour of the coriander leaves. Remove in a bowl and adjust consistency by adding water as required. Heat oil in a pan. Drop in the mustard and sesame seeds. Allow them to splutter. Add the dry red chilly and curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.
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