Coriander Chilly Chutney

-----aka Kothimira Karam Pachadi/Hara Dhaniya aur Hari Mirch Chutney-----

Spring has officially sprung 2 days back, but for us here, we are having a snow storm blast. Chill weather definitely calls for something spicy. Somehow the first few weeks of March I have been posting different kinds of chutney recipes, so thought might as well dedicate the month for chutneys. Its nice to follow a theme like this which inspires to try more variations.

Wanted to actually blog the traditional Coriander Chutney, but at the last moment decided to make this with some twists. Thanks to the versatility of dips and chutneys! Its great how little additions and deletions to the ingredients can result in a unique taste that is only more aromatic and comes out with a burst of flavour. Adding generous amount of green chillies definitely gives a punch to this condiment. Also adding a bit of sugar gives the finishing touch.

So here is another flavourful chutney made by gently frying the spices and then coriander leaves and grinding them together. This chutney is more for tiffins or breakfast items rather than rice.



Ingredients :
1 tbsp - oil
2 tbsp - Urad dhal
1 tsp - Cumin seeds
1 tsp - Coriander seeds
5-8 - Green Chillies
4-5 thinnly sliced Ginger
2 cups Coriander Leaves
Tamarind - A big marble size
1/2 tsp Sugar
Salt to taste
Water enough to grind into chutney.

Procedure :
Heat oil in a kadai, add urad dhall, roast and then add all other ingredients except coriander leaves and tamarind and fry them.
Now add the coriander leaves too and fry till leaves shrink in size and emit nice aroma.
Transfer this to a bowl along with tamarind and let cool.

Now grind all the ingredients in the bowl adding enough water and salt and sugar to a smooth paste.
Check and adjust salt.
Serve with South Indian idly, dosa, vada or use as dip to suited Western food .

Coconut Coriander Chutney

While it may feel like winter will go on forever, we know the thaw is coming. Just a few more days to spring forward and good that it starts with a March break so kids and parents can adjust to the day light saving time.. For now spicing up our meals with an array of condiments definitely keeps us warm. Thanks to my after Worship fellowship time in Church on Sundays which make me go that extra mile to come out with a range of chutneys to keep variety alive. Times when I buy idlies in bulk for this purpose I usually make home made Sambar with different veggies and accompany it with variance of chutneys each time.

Coconut Coriander Chutney is served as a second variety to tiffins like idlies, dosa, vada in south India. I never tasted whenever it was on my plate, but sure food blogging transforms your perception of tasting & cooking. So here I am with my own home made version of Coconut Coriander Chutney.


Ingredients :
To Grind:
1 cup grated fresh/frozen coconut
2 cups Coriander leaves
4 Green Chillies (increase or decrease accordingly)
A small piece of Ginger (about 1/4 inch)
1 tsp Cumin seeds (optional)
1 Big marble size tamarind ball or use a juice of 1 small lime
Salt to taste
Enough water to grind these into a smooth paste

For Tempering:
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
2-3 red chillies cracked
8-10 curry leaves
1 pinch of Asafoetida/Hing/Inguva/Perumgayam

Method:
In a grinder, put all the ingredients in the grinding list and grind them thoroughly to a smooth paste/chutney.
Transfer to a serving container.
Allow mustard to splutter in 1 tsp of hot oil and add the rest of ingredients in tempering list, fry for a few seconds and spread on the prepared chutney.



Happy March Break for kids!!!!

Green Chutney

Yet another simple chutney made with ease is green chutney..with its pungent and powerful flavour its goes well with most of the Indian snacks/tiffins.

Ingredients:
1 bunch Coriander leaves - about 2 cups
1 cup Mint leaves
3-4 Green chilies
1/2 a Lemon juice
salt to taste
1/2 tsp sugar

Method:
Mix all the ingredients in a blender except lemon juice, with a little water and grind till smooth.
Serve in a bowl, add lemon juice and mix well.
Goes well with Bondas, Dholkas, Dosas etc..