CORIANDER LEAVES CHUTNEY
Ingredients
Corianderleaves-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curryleaves
Tamarind-little
Garlic-3 flakes
Salt
Method:
In oil (2 tsp) fry uraddal till goldenbrown,add curryleaves,red chillies,garlic saute.
Add corianderleaves saute,add coconut and saute 2mts.
Grind with tamarind,salt to thick chatney.
Serves with rice ,idly,dosai
Note:the same receipe can be made for mint leaves,vallarai greens and curry leaves chutney too
CORIANDER LEAVES CHUTNEY
Ingredients
Corianderleaves-1 bundle
Coconut-1/2 (grated)
Greenchillies-6
Tamarind-1/2 lemon size
Salt
Method
Grind all the ingredients together to thick chutney.
Serves with rice.
CORIANDER LEAVES CHUTNEY(thokku)
Ingredients
Corianderleaves-1 bundle
Redchillies-6
Tamarind-1/2 lemon size
Salt
Method
Grind all the ingredients together to thick chutney.
In 2tbsp oil season mustardseeds,uraddal,add chutney and saute well.
Eat with rice,dosai.
Can keep this chutney for 1 week.
CORIANDER LEAVES PULAO
Ingredients
Basmati Rice -1 cup
Coriander leaves-1 cup
Coconut milk+ water-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp
Coriander leaves-1/4 cup
Method
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add coriander leaves, mix for 2 mts.
Add paste and mix till raw smell goes.
Add rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Note : can add peas and potato for extra taste and nutritious benefit.
CORIANDER IDLY
Ingredients
Oil
Mustard seeds, urad dal, curry leaves, dry chilly
Idly pieces
Do chutney:
Coriander leaves-1/2 bundle
Coconut-1/2 cup
Green chilly-4
Tamarind
Salt
Method
Marinate idly pieces with chutney.
Heat oil, season with mustard seeds, urad dal, curry leaves, dry chilly
Add marinated idlies and sauté well in low flame till masala coated in idly.
Option: can add chutney in batter and do idly naming as NILGIRI IDLY.
