1 bunch Coriander leaves
5 green chillies3 tbsp pottu kadalai or Dalia
2 tbsp grated coconut1 tsp Tamarind paste
Salt to taste
2 tbsp oil1 tsp mustard seeds
1 tsp channa dhal1 tsp urad dhal
Heat 1 tbsp oil in a pan, fry coriander leaves, dalia, green chillies and coconut for 10 minutes on medium heat. Remove from heat, allow to cool down. Grind the ingredients to a paste. Add water if necessary.Heat remaining oil in a pan for seasoning, add mustard seeds. Once it starts spluttering add channa dhal, curry leaves. Fry for a minute and add this seasoning to the chutney.
This is my entry to Back To Basics: Chutneys event guest hosted this month by Siri and originally conceptualized by Jaya.