Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, coriander chutney for dosa/ idli. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Coriander Chutney for Dosa/ Idli is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Coriander Chutney for Dosa/ Idli is something which I’ve loved my entire life. They are nice and they look fantastic.
This coriander chutney for dosa and idli made of fresh coriander leaves and coconut is so delicious, healthy and easy to make. Coriander chutney using fresh green coriander leaves (cilantro leaves) is popularly known as kothamalli chutney or malliyila chutney (in Kerala) in South India. Peanut flavored mint coriander chutney, goes well with idli and dosa.
To get started with this particular recipe, we must first prepare a few components. You can have coriander chutney for dosa/ idli using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Coriander Chutney for Dosa/ Idli:
- Take 1 large onion chopped
- Take 1 large tomato chopped
- Take 6 green chillies
- Prepare 3 large or 6 small cloves of garlic
- Take 1 handful coriander leaves chopped
- Take 1 tbsp oil
- Take For Tempering (tadka):
- Take 1/2 tsp mustard
- Take 1/2 tsp urad dal (optional)
- Prepare 1/2 tsp hing
- Prepare 1 tbsp oil
- Prepare Few curry leaves
- Take to taste Salt
Couple of days ago, I had posted the recipe of Tomato Chutney which is a tangy, spicy chutney variety. I like coconut coriander chutney in all the coconut chutney I make, I simply love the flavors of coriander leaves in coconut chutney. Simple and flavorful coconut cilantro chutney goes well with idli, dosa or even vada, bonda. Like most of the recipe this simple chutney too has variations you can add mint leaves for added color and taste, adding a pinch of jaggery balance the flavors.
Instructions to make Coriander Chutney for Dosa/ Idli:
- Heat oil and fry onions and garlic till light golden.
- Add green chillies and fry further for a minute. You can increase or decrease chillies as per your taste. Here we get chillies which are not very hot so I have to add a lot.
- Add tomatoes and salt and fry till mushy. Add chopped coriander leaves and saute for a few seconds. Once they start shrinking, switch off flame and let it cool. Grind to a smooth paste and transfer to a bowl.
- Heat oil and fry all items under tadka and pour on top. Let it rest for 5 minutes before serving.
Coriander is known for its anti-inflammatory and anti-fungal properties. This is a very easy chutney to make and here is how to make it. Take a pan and roast coriander seeds, urad dal and dried red chillies in half a teaspoon of oil till the dal turns golden brown. While coconut is the main essence of the coriander coconut chutney the greens - coriander and spinach - play a very important role in perking up the flavour and colour. Garlic also works magic with the taste of coriander coconut chutney.
So that is going to wrap it up for this exceptional food coriander chutney for dosa/ idli recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
