coriander chutney

Dhaniya Chutney

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Dhaniya chutneyIt has been a long since I have posted the recipe of a chutney variety. Chutney, as most of you might know, is a type of condiment in Indian cuisine. There are literally hundreds of varieties of chutneys. One among them is the Dhaniya chutney. Dhaniya is the Tamil name for coriander seeds. Coriander (also called as cilantro) seeds are mainly used as a flavor enhancement in Indian cuisine. It is one of the oldest known spices in the world.

Dhaniya chutneyDhaniya chutneyCoriander plant is one of those rare plant varieties from which you can consume both the leaves and fruits. Coriander seeds are actually dried coriander fruits. The chutney recipe I have posted here is a very good side dish for both idli and dosa. It is a healthy recipe since coriander seeds are known for their inflammatory properties and is also subscribed for stomach ailments. Having a healthy breakfast is the key to a happy and productive day ahead and what is better than idli and Dhaniya chutney to start the day!

Dhaniya chutneyTry this healthy and tasty chutney and let me know which one you like to have it with, idli or dosa? 🙂

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Dhaniya Chutney
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • Oil – 1 tbsp
  • Urad dal – 2 tbsp
  • Dhaniya or coriander seed – 1 tbsp
  • Shallots – 6 nos
  • Red chilli – 2 nos
  • Curry leaves – 5 nos
  • Tamarind – small gooseberry size
  • Grated coconut – 1 tbsp
  • Salt as required
For the seasoning:
  • Oil – 1 tbsp
  • Mustard seeds – ½ tsp
  • Urad dal – ½ tsp
  • Curry leaves – 5 nos
Instructions
  1. Heat a kadai with a tbsp of oil. Add in whole urad dal and sauté until they turn slightly brown.
  2. Add in coriander seeds and fry for few seconds or until the urad dal turn golden brown.
  3. Now add shallots, curry leaves and red chilli. Sauté until the onions turn translucent or the raw smell disappears.
  4. Finally add the tamarind and give a quick stir. Switch off the flame and add grated coconut and salt.
  5. Grind them to a coarse paste in a chutney form.
  6. Season the Dhaniya chutney with mustard, urad dal and curry leaves. Serve the Dhaniya chutney along with hot idlis /dosas and Enjoy. 

 Dhaniya chutney

 

Coriander chutney

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Coriander chutney
Coriander chutney or Kothamalli chutney (in my native language) is a simple and healthy recipe. It is mainly had with idli or dosa -popular south Indian breakfast items. Coriander chutney can also be had with puliyogare, whose recipe can be found here. Coriander has many health benefits like reducing skin inflammation, subside nausea etc.
Coriander chutney
Coriander chutney is the go-to recipe while traveling or when out for a picnic. In olden days, puliogare was always the food that was taken with while traveling because it can be retained for like 2 days or so. And coriander chutney was the common accompaniment, hence the apt recipe while traveling. I feel nostalgic while writing this because when I was a kid, whenever we visit our grandma, my mom used to prepare puliyogare and coriander chutney to eat while traveling.
Coriander chutney
There are two different recipes for making coriander chutney. I have posted one below and will publish the other soon. The recipe that I have given here is my mom’s and it tastes yummy. There is another variation of coriander chutney that is used in bread sandwich. That one just has coriander and green chilli.

Try this healthy and easy to make recipe along with puliyogare and let me know your comments.

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Coriander chutney
Recipe type: Breakfast / Dinner
Cuisine: Indian
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Urad dal – 1 tbsp
  • Coriander seeds – ½ tbsp
  • Green chilli – 1
  • Tamarind – small gooseberry size
  • Grated coconut – 1 tbsp
  • Cilantro – a bunch (1 cup)
  • Salt as required
For the seasoning:
  • Oil – 1 tsp
  • Mustard seeds- 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 5 nos
Instructions
  1. Dry roast urad dal and coriander seeds until they change color. Allow them to cool.
  2. Grind them with all the above ingredients together adding little water.
  3. Season with mustard, urad dal and curry leaves.