Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, coriander chutney for dosa/ idli. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Coriander Chutney for Dosa/ Idli is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Coriander Chutney for Dosa/ Idli is something which I’ve loved my whole life. They are fine and they look fantastic.
Green coriander coconut chutney recipe with step by step photos. This green cilantro coconut chutney is another variation of chutney that goes well with idli, dosa, vada, uttapam, upma or other South Indian tiffin snacks. Peanut flavored mint coriander chutney, goes well with idli and dosa. Last week while making puliyodarai for lunch box, the peanut box was kept on the kitchen counter.
To begin with this recipe, we have to first prepare a few components. You can have coriander chutney for dosa/ idli using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Coriander Chutney for Dosa/ Idli:
- Take 1 large onion chopped
- Prepare 1 large tomato chopped
- Prepare 6 green chillies
- Make ready 3 large or 6 small cloves of garlic
- Make ready 1 handful coriander leaves chopped
- Take 1 tbsp oil
- Get For Tempering (tadka):
- Take 1/2 tsp mustard
- Get 1/2 tsp urad dal (optional)
- Get 1/2 tsp hing
- Prepare 1 tbsp oil
- Make ready Few curry leaves
- Prepare to taste Salt
The first one is to serve as a side with Snacks like samosa, pakora and Sandwiches & is also used for chaats. The second one is to serve with kebabs & tandoori snacks. The third version is the south Indian style pudina chutney for idli, dosa, vada, masala vada or any. This coriander chutney for dosa and idli made of fresh coriander leaves and coconut is so delicious, healthy and easy to make.
Instructions to make Coriander Chutney for Dosa/ Idli:
- Heat oil and fry onions and garlic till light golden.
- Add green chillies and fry further for a minute. You can increase or decrease chillies as per your taste. Here we get chillies which are not very hot so I have to add a lot.
- Add tomatoes and salt and fry till mushy. Add chopped coriander leaves and saute for a few seconds. Once they start shrinking, switch off flame and let it cool. Grind to a smooth paste and transfer to a bowl.
- Heat oil and fry all items under tadka and pour on top. Let it rest for 5 minutes before serving.
The third version is the south Indian style pudina chutney for idli, dosa, vada, masala vada or any. This coriander chutney for dosa and idli made of fresh coriander leaves and coconut is so delicious, healthy and easy to make. Coriander chutney using fresh green coriander leaves (cilantro leaves) is popularly known as kothamalli chutney or malliyila chutney (in Kerala) in South India. How to Cook Green Coconut Chutney with Dosa Idli. How to Cook Green Coconut Chutney with Dosa Idli.
So that’s going to wrap this up with this exceptional food coriander chutney for dosa/ idli recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
