It 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.
Coriander 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!
Try this healthy and tasty chutney and let me know which one you like to have it with, idli or dosa? 🙂
- 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
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Urad dal – ½ tsp
- Curry leaves – 5 nos
- Heat a kadai with a tbsp of oil. Add in whole urad dal and sauté until they turn slightly brown.
- Add in coriander seeds and fry for few seconds or until the urad dal turn golden brown.
- Now add shallots, curry leaves and red chilli. Sauté until the onions turn translucent or the raw smell disappears.
- Finally add the tamarind and give a quick stir. Switch off the flame and add grated coconut and salt.
- Grind them to a coarse paste in a chutney form.
- Season the Dhaniya chutney with mustard, urad dal and curry leaves. Serve the Dhaniya chutney along with hot idlis /dosas and Enjoy.
