Dhaniya Chutney

Below recipe By Sowmya Venkatachalam

INGREDIENTS

• 2 tbsp Coriander Seeds

• 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)

• 1 tsp Urad Dal

• 5 nos Red Chili

• 10 nos Shallots / Baby Onions

• 1 tbsp Grated Coconut

• 1 Gooseberry Size Tamarind

• 1 Pinch Asafoetida (Asafetida / Hing)

• 1 tbsp Oil

• FOR TEMPERING

• 2 tsp Oil

• 1 tsp Mustard Seeds

• 1 tsp Split Urad Dal

• Few Curry leaves

INSTRUCTIONS

PREPARING GRINDING INGREDIENTS

Heat a tsp of oil in a pan. Add coriander seeds, chana dal, urad dal and red chili.

Fry the ingredients till the dal turns light golden brown. Take these fried ingredients to mixer jar.

In the same pan, add 2 tsp of oil. When the oil is hot, add the shallots along with tamarind and fry till the shallots are translucent.

GRINDING

Take these shallots to mixer jar. Add salt and grated coconut to the grinding ingredients.

Grind everything to a smooth paste. Take this chutney in a serving bowl.

TEMPERING

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add the split urad dal and fry till the dal turns light brown. Finally add few curry leaves and switch off the flame.

Pour this tempering to the prepared chutney.

SERVING

Relish this delicious Coriander Seeds Chutney with Idli/Dosa!