Chutneys or Pachadis are indispensable part of a breakfast, atleast in most South Indian families. I have always known Amma making either Peanut Chutney or Coconut Chutney every day of the week. Only later when we grew up that she ever tried other chutney varieties with tomatoes, onions etc.
We love groundnut chutney/ Peanut chutney with anything or everything. Apart from this was the Coconut Chutney that was prepared frequently, because my brother liked only this. So Amma ended up prep it up with other interesting ingredients to bring variations to this. One such ingredient was adding fresh coriander to the coconut chutney.
Fresh Coirander adds such flavour the regular Coconut Chutney, plus this is a nice way to include the coriander in your diet.
Ingredients Needed:
Fresh coconut - 1 cup
Fresh coriander leaves - 1 small bunch
Green chillies - 5
Fried gram - 50 gms
Tamarind - 1 inch
Water - 1/2 cup
Salt to taste
For tempering:
Mustard seeds, Urad dal - 1 tsp
Curry leaves - 8-10
Oil - 1/2 tsp
Method to prepare:
Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
Wash the coriander leaves and put it in a colander to get the water drain.
In a mixer, take all the ingredients except the seasoning items, pulse it to fine paste. Add water as required.
Remove to a bowl, heat a pan with oil, add the mustards and urad. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
Most times, we place the curry leaves on the chutney and pour the hot oil over the leaves. This way the leaves don't loose their freshness.
Serve with Dosa, Idlis.
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