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!!!!