Coriander Chutney is a South Indian chutney made with coriander, tomatoes and a few spices. This is a special recipe since it outlines how you can recreate the taste of Murugan Idli coriander chutney in your house.
Table of Contents
This coriander chutney is one that I have recreated from the many memories of eating at the Tamil Nadu’s famous Murugan Idli Shop. It’s a simple enough recipe, made within 20 minutes for your dosas or idlis at breakfast.
The chutney has coriander leaves and stems, tomatoes, channa dal, urad dal and dried red chillies as the principal ingredients.
While we all love our coconut chutneys, eating with a side of coriander is another joy by itself.
Pair this chutney with Idli, Dosa or even chapati for your breakfast or tiffin.
Ingredients for Coriander Chutney
The main ingredient is coriander. For this recipe, I’ve used 100g, a medium-sized bunch.
Tomato – I’ve used 2 small tomatoes.
Channa Dal, Urad Dal and methi seeds – one teaspoon each of channa dal and urad dal and 1/2 a teaspoon of methi seeds.
Dried Red Chillies – In this recipe I’ve used 4, but you can increase or decrease according to your taste.
Turmeric powder – 1/4 teaspoon
Tadka – 1 tsp oil, 1 tsp mustard seeds, 1 tsp urad dal and 1/2 tsp asafoetida powder.
How to make Murugan Idli Style Coriander Chutney
Cut out the roots of the coriander leaves and wash the leaves and stems thoroughly. Remove the thick stems, but retain the thin or slender stems for the chutney. Give it a rough chop.
Wash and dice the tomatoes into large chunks. Remove the stalks from the dried red chillies.
Place a pan on low- medium flame, pour in a teaspoon of oil. Now you can add the urad dal, channa dal, methi seeds and dried red chillies. Saute them until the dals turn slightly brown.
Now, add the tomatoes and let them cook for a couple of minutes. They don’t need to become mushy. To help quicken cooking, add 1/4 tsp of turmeric powder and salt.
Finally, add the coriander leaves and stems and give it a good mix. They will cook fast; in less than a minute. Turn off the heat and allow it to cool down.
Once the coriander and tomatoes are cool, add them to a mixer and grind to a smooth chutney-like texture. Add a little water if you want to adjust the concentration of the chutney according to how you like it.
Scoop out the chutney into a bowl and prepare to make the tadka.
Place the tadka pan on low-medium heat. Add a teaspoon of oil. Once the oil is warm, add the mustard seeds and urad dal. When the mustard seeds sputter, turn off the heat and sprinkle in the asafoetida powder.
Pour this tadka over the chutney and give it a good mix. Adjust the chutney for salt.
Serving Suggestions
Serve coriander chutney with dosa, idli or chapati for breakfast, lunch or dinner.
Storage and Shelf Life
This chutney stores well in the fridge for up to 4 days. But once you take it out of the fridge, try to finish it all in one go.
Store the chutney in a dry container for up to 4 days.
If you are looking for more Chutney Recipes, please click here to find the recipe you are looking for.
Please do follow me on Instagram and Facebook and do subscribe to my channel on YouTube. Thank you so much!
Coriander Chutney – Murugan Idli Shop Style
Ingredients
- 1 tsp Cooking Oil
- 1 tsp Split Urad Dal
- 1 tsp Channa Dal
- ¼ tsp Methi seeds
- 3-4 Dried Red Chillies
- ½ tsp Turmeric Powder
- 100 g Coriander Leaves and stems
- ½ tsp Salt
For the Tadka
- ½ tsp Oil
- 1 tsp Mustard seeds
- 1 tsp Split Urad dal
- ½ tsp Asafoetida powder
Instructions
- Roast the urad dal, chana dal, methi and dried red chillies in a pan on low heat until slightly browned.
- Next, add the chopped tomatoes and sauté for 2-3 minutes. Let the tomatoes get a bit soft.
- Add turmeric and salt so that the tomatoes cook faster.
- Finally, add the washed coriander leaves and thin stems to the pan. Don’t use the thick stems.
- The leaves will wilt pretty fast; in less than a minute. Turn off the heat and allow it to cool down.
- Grind the cooled ingredients into a smooth chutney consistency. Add a little water to adjust the thickness of the chutney.
- To make the tadka, place the tadka pan on a low to medium heat and add ½ teaspoon of oil.
- Add the mustard seeds, urad dal and allow the seeds to sputter. Turn off the heat and now add the asafoetida powder.
- Add the tadka to the chutney and adjust salt as required.
- Your Murugan Idli Shop style coriander chutney is ready.
