Coriander Chutney - Murugan Idli Shop Style
Coriander Chutney is a South Indian chutney made with coriander, tomatoes and a few spices.
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.