Tuesday, April 2, 2013



One big bunch coriander leaves
1/2 cup grated coconut
2-3 tsp dalia daal (roasted skinless chana daal) 
2 green chillies
salt to taste

For tempering:

2-3 tsp oil
1 tsp mustard seeds
curry leaves one sprig


Clean & wash coriander leaves. Grind together coriander leaves, grated coconut, daliya daal, salt, green chillies. Grind smoothly adding about 1/2 glass of water.
In a pan put oil. When it's hot add mustard seeds and curry leaves. Add this tempering to the grinded chutney. Serve with cutlets, idlis, dosas or bondas.

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