Kottambari Soppu (Coriander/Cilantro) Chutney with Coconut
Chutney can be either made for immediate use or for storage purpose. This specific chutney is made for immediate use
You will need:
Grated Coconut -1/2 Cup
Kothambari Soppu (Coriander Leaves) - 1/2 Cup
Tamarind - 1/2 Lemon Size
Green Chilies - 3-5 as per taste
Salt to taste
Urad Dal Seasoning (Oggarane):
Oil - 1 tsp
Mustard Seed - 1 tsp
Urad Dal - 1/2 tsp
Red Chilli - 1
Curry Leaves - 4-5
Method:
Skill level: Easy/Intermediary
Goes well with: Dose, Idli, Rotti, Pongal, etc
Cooking Time: 10 mins
You will need:
Grated Coconut -1/2 Cup
Kothambari Soppu (Coriander Leaves) - 1/2 Cup
Tamarind - 1/2 Lemon Size
Green Chilies - 3-5 as per taste
Salt to taste
Urad Dal Seasoning (Oggarane):
Oil - 1 tsp
Mustard Seed - 1 tsp
Urad Dal - 1/2 tsp
Red Chilli - 1
Curry Leaves - 4-5
Method:
- Grind all ingredients together with very little water to make a thick paste.
- Add Urad Dal seasoning:
- Heat oil in a small seasoning pan
- Add Mustard seeds
- Add Urad Dal
- Once the urad dal is turned red to brown, add crushed red chilli and curry leaves
Skill level: Easy/Intermediary
Goes well with: Dose, Idli, Rotti, Pongal, etc
Cooking Time: 10 mins
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