Tuesday, 19 November 2019

Dhaniya Chutney/Dhaniya Kaara Chutney/Malli Kara Chuteny/Kothamalli Vidhai Chutney/Coriander Seeds Chutney.


Hello Friends,

Today, I am going to share a very interesting and a perfect accompaniment for idlis and dosas, it is none other than coriander seeds chutney. I have not added coconut, you can also sauté and add grated coconut before grinding. This chutney has excellent flavor and everybody will fall in love with it instantly. Corander seeds are extremely good for health, they have good detox properties, rich in iron and extremely great for digestion. Anyway friends, do try out this delicious and healthy coriander seeds chutney and post your comments here. Meanwhile do checkout other interesting Chutney and Thogaiyal varieties here.

Here’s how to make coriander Seeds Chutney with step by step photos…




Ingredients

Coriander Seeds/Dhaniya
3 tbsp
Dry Red Chilli/Kaindha Milagai
10-15
Garlic Cloves
8
Bengal Gram Dal/Kadalai Paruppu
1 tbsp
Urad Dal/Ullutham Paruppu
¾ tbsp
Tamarind/Puli
One small marble size ball
Salt
As needed
Curry Leaves/Karuvepillai
10-12
Gingelly Oil/Nalla Ennai
2 tsp

For Tempering

Oil
2 tsp
Mustard Seeds/Kadugu
¼ tsp
Urad Dal/Ullutham Paruppu
½ tsp
Curry Leaves/Karuvepillai
8-10
Preparation Time: 5 minutes
Cooking Time: 10-12 minutes
Author: Priya Anandakumar

Other Chutney & Thogaiyal varieties that might be of your interest...
Method

Heat one tsp of oil in a kadai, add coriander seeds/dhaniya and roast for about 2-3 minutes until nice aroma fills the room and the color changes to light brown color. Transfer the dhaniya/coriander seeds to a plate.


Heat 1 tsp of oil in a kadai, add kadalai paruppu/Bengal gram dal, urad dal and roast until it turn to light golden brown color.


Next add the dry red chilli to the kadai and give a good stir.


Add curry leaves and roast well.


Add garlic cloves and fry for few seconds.


Finally add tamarind to the kadai, stir really well and switch off the stove.


Add the roasted coriander seeds/dhaniya to the kadai, give a good stir and let the whole mixture cool completely.


Transfer everything to a mixer along with salt and grind it to smooth paste.


Add required water and adjust the consistency. I prefer to make the chutney a little watery, you can make it either thick or little thin consistency, it is totally our choice.


Heat 2 tsp of oil for tempering in a small pan, splutter mustard seeds, add urad dal and fry to golden brown color. Add curry leaves and switch off the stove.


Add the seasoning to the chutney.


Yes, delicious and tasty Coriander Seeds Chutney is ready to be enjoyed. Serve it hot with soft idlis and dosas.


Thank you all for visiting my space, please come back again for more delectable, tempting and mouthwatering Chutney/Thogaiyalvarieties from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…




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Hello everybody,
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Priya Anandakumar