-----aka Kothimira Karam Pachadi/Hara Dhaniya aur Hari Mirch Chutney-----
Spring has officially sprung 2 days back, but for us here, we are having a snow storm blast. Chill weather definitely calls for something spicy. Somehow the first few weeks of March I have been posting different kinds of chutney recipes, so thought might as well dedicate the month for chutneys. Its nice to follow a theme like this which inspires to try more variations.
Wanted to actually blog the traditional Coriander Chutney, but at the last moment decided to make this with some twists. Thanks to the versatility of dips and chutneys! Its great how little additions and deletions to the ingredients can result in a unique taste that is only more aromatic and comes out with a burst of flavour. Adding generous amount of green chillies definitely gives a punch to this condiment. Also adding a bit of sugar gives the finishing touch.
So here is another flavourful chutney made by gently frying the spices and then coriander leaves and grinding them together. This chutney is more for tiffins or breakfast items rather than rice.
Ingredients :
1 tbsp - oil
2 tbsp - Urad dhal
1 tsp - Cumin seeds
1 tsp - Coriander seeds
5-8 - Green Chillies
4-5 thinnly sliced Ginger
2 cups Coriander Leaves
Tamarind - A big marble size
1/2 tsp Sugar
Salt to taste
Water enough to grind into chutney.
Procedure :
Heat oil in a kadai, add urad dhall, roast and then add all other ingredients except coriander leaves and tamarind and fry them.
Now add the coriander leaves too and fry till leaves shrink in size and emit nice aroma.
Transfer this to a bowl along with tamarind and let cool.
Now grind all the ingredients in the bowl adding enough water and salt and sugar to a smooth paste.
Check and adjust salt.
Serve with South Indian idly, dosa, vada or use as dip to suited Western food .
Spring has officially sprung 2 days back, but for us here, we are having a snow storm blast. Chill weather definitely calls for something spicy. Somehow the first few weeks of March I have been posting different kinds of chutney recipes, so thought might as well dedicate the month for chutneys. Its nice to follow a theme like this which inspires to try more variations.
Wanted to actually blog the traditional Coriander Chutney, but at the last moment decided to make this with some twists. Thanks to the versatility of dips and chutneys! Its great how little additions and deletions to the ingredients can result in a unique taste that is only more aromatic and comes out with a burst of flavour. Adding generous amount of green chillies definitely gives a punch to this condiment. Also adding a bit of sugar gives the finishing touch.
So here is another flavourful chutney made by gently frying the spices and then coriander leaves and grinding them together. This chutney is more for tiffins or breakfast items rather than rice.
Ingredients :
1 tbsp - oil
2 tbsp - Urad dhal
1 tsp - Cumin seeds
1 tsp - Coriander seeds
5-8 - Green Chillies
4-5 thinnly sliced Ginger
2 cups Coriander Leaves
Tamarind - A big marble size
1/2 tsp Sugar
Salt to taste
Water enough to grind into chutney.
Procedure :
Heat oil in a kadai, add urad dhall, roast and then add all other ingredients except coriander leaves and tamarind and fry them.
Now add the coriander leaves too and fry till leaves shrink in size and emit nice aroma.
Transfer this to a bowl along with tamarind and let cool.
Now grind all the ingredients in the bowl adding enough water and salt and sugar to a smooth paste.
Check and adjust salt.
Serve with South Indian idly, dosa, vada or use as dip to suited Western food .
2 comments:
That's an interesting combo. Looks so spicy and tasty.
First time in this beautiful blog. pics are very bright and vibrant. this chutney is new to me. i add red chillies .. will try this way soon :)
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