By Krati Purwar
July 16, 2024
A bowl of green chutney has the potential to elevate the dining experience exponentially. Whether you are in the mood to relish meat or plant-based starters, coriander chutney is a must. Make South Indian-style coconut-coriander chutney with this recipe.
1 tsp oil 1 tbsp chana dal 50 grams of coriander leaves 1 cup water 3 tbsp urad dal ½ cup grated coconut Salt to taste 4-5 dried red chillies ½ tsp mustard seeds ¼ tsp asafoetida
Heat a pan and add oil. Roast chana and urad dal until the lentils turn slightly brown and crispy.
Saute red chillies and coconut with the lentils.
Blend lentils, coconut, and coriander in a mixer until the ingredients turn into a smooth paste.
Add some water to adjust the consistency of the mixture.
Prepare a tempering of oil, mustard seeds, red chilli, and asafoetida.
After tempering the chutney, serve it with your favourite snacks.