[fusion_builder_container hundred_percent=”no” hundred_percent_height=”no” hundred_percent_height_scroll=”no” hundred_percent_height_center_content=”yes” equal_height_columns=”no” menu_anchor=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_mp4=”” video_webm=”” video_ogv=”” video_url=”” video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” video_preview_image=”” border_size=”” border_color=”” border_style=”solid” margin_top=”” margin_bottom=”” padding_top=”” padding_right=”” padding_bottom=”” padding_left=””][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” link=”” target=”_self” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”left top” background_repeat=”no-repeat” hover_type=”none” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” dimension_margin=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_imageframe image_id=”2226″ style_type=”glow” stylecolor=”” hover_type=”zoomin” bordersize=”2″ bordercolor=”#607d8b” borderradius=”7″ align=”center” lightbox=”no” gallery_id=”” lightbox_image=”” alt=”” link=”” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=””]https://satvicfood.chinnajeeyar.org//wp-content/uploads/2018/07/corianderchutney.jpg[/fusion_imageframe][fusion_text]How to make Coriander chutney ?
Ingredients:
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- Coriander – 1 bunch
- chana dal – 1 tsp
- Urad dal – 3 tbsp
- mustard seeds – 1 tsp +1 tsp (for tempering)
- cumin seeds -1 tsp
- dry red chillies – 2
- dry tamarind – small piece (about 2 inches)
(or 1 1/2 tsp tamarind paste) - salt to taste
- Asafoetida – a pinch
- oil – 1 tbsp + 1 tsp (for tempering)
- sugar – 1 tbsp (optional)
- curry leaves around 5 -6 leaves(for tempering )
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Procedure:
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- Wash and clean the coriander, remove the thick stalks and separate the leaves and keep aside.
- Heat oil in a pan, at medium heat. Add mustard seeds and let them splatter.
- Now to the above add cumin seeds, chana dal, urad dal, and dry red chilly. If using dry tamarind add it now and let them fry until brown.
- To the above add the coriander leaves and cook for 2 minute and remove it from heat and let it cool.
- Grind the fried mixture into a fine paste using a little water and if using the tamarind paste or tamarind pulp add in this stage.
- Transfer the chutney from the blender/ grinder into a bowl.
- In a small pan heat the oil (1 tsp) on medium heat and add mustard seeds and let them splatter. To this add curry leaves and let them fry for a minute. Now add this to the above ground chutney as garnish.
- Serve the chutney with rice, idli, dosas, or vada to Lord Krishna and enjoy His Prasadam
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