Classic Tamil Nadu chutney made with fresh coriander. Essential accompaniment for idli, dosa and vada.
Ingredients
- 1 cup fresh coriander
- 2 tbsp roasted chana dal
- 2 green chillies
- 1/2 inch ginger
- Small piece tamarind
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1 dried red chilli
- 1 sprig curry leaves
- Salt to taste
Method
Wash coriander: Wash 2 large bunches of fresh coriander. Use leaves and tender stems — discard thick tough stems.
Dry roast chana dal: Dry roast 2 tbsp chana dal in a pan 3-4 minutes until golden. This gives body and nuttiness.
Fry shallots and chillies: Heat 1 tsp oil. Fry 4-5 shallots, 3 green chillies and 2 garlic cloves 3-4 minutes until slightly softened.
Cool everything: Remove all from heat and let cool for 5 minutes.
Blend: Add coriander, roasted chana dal, fried shallots, garlic, green chillies, juice of half a lemon and salt to a blender. Blend to a smooth bright green paste with minimal water.
Taste: Should be fresh, herbaceous and bright. Adjust chilli and lemon.
Make tempering: Heat 1 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
Add aromatics: Add 1 sprig curry leaves and a pinch of asafoetida. Pour over chutney.
Mix well: Stir the tempering through the coriander chutney.
Serve: Coriander chutney should be vibrant green. Serve fresh with idli, dosa or as a dip for snacks.