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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Sunday, August 14, 2011

South Indian Kotamalli (Coriander) Chutney


Ingredients:

1 bunch Coriander leaves
5 green chillies
3 tbsp pottu kadalai or Dalia
2 tbsp grated coconut
1 tsp Tamarind paste
Salt to taste

Seasoning:

2 tbsp oil
1 tsp mustard seeds
1 tsp channa dhal
1 tsp urad dhal
curry leaves
Method:

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.

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