Coconut coriander chutney



Ingredients table template (3)Directions

1) Cut the onion and tomato into small pieces. Slit the green chilies. Wash the coriander and curry leaf thoroughly

2) Heat up the oil in a pan. Add a pinch of asafoetida, urad dal, and mustard seeds one by one. When the mustard seeds crackle add the curry leaf, green chilies, and onion

3) When the onion slightly gets tender add the coconut and saute it for 1 to 2 minutes


4) Now add the tomato and coriander. Saute it for 5 minutes. Add salt and tamarind


5) Switch off the stove and let it cool. Grind it between coarse and nice consistency

This chutney goes well with Idly, Dosai, Pongal and Roti also


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