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Wednesday, 16 November 2016

Onion - Coriander Leaves Chutney


          Here is a delicious onion and coriander chutney that can be relished with any South Indian breakfast like idli, dosa, uttapam, upma, etc. They also tastes divine with snacks and appetizers too as a dip. It is a very good substitute for coconut chutney. Please check for a step by step method with pictures to prepare it.





  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 2 fresh red chilies
  • 1/4 cup coriander stems, chopped
  • handful of coriander leaves, chopped
  • 2-3 tbsp. roasted peanuts
  • salt to taste
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. urad dal (sploit black gram)
  • 1 sprig curry leaves





          Heat 1 tbsp. oil in a pan and saute the onion, garlic, chilies and coriander stems till light brown. Switch off the flame and let it cool down.

          Add the peanuts, coriander leaves and salt to it. Grind into a paste by adding very little water. Heat remaining oil and temper with mustard seeds. 

          After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds and switch off the flame. Pour this tempering over the ground chutney and mix well. Serve as required.




                     Heat 1 tbsp. oil in a pan and saute the onion, garlic, chilies and coriander 
                     stems till light brown. Switch off the flame and let it cool down.






                    Add the peanuts, coriander leaves and salt to it. Grind into a paste by 
                    adding very little water. 



                    Heat remaining oil & temper with mustard seeds. After it stops spluttering,
                    add the urad dal & curry leaves. Saute for a few seconds & switch off the 
                    flame. 



                  Pour this tempering over the ground chutney & mix well. Serve as required.









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