Tuesday, February 6, 2007

Cilantro-Dalia Chutney

When one thinks of chutney, one invariably thinks of idlis and dosas!! And its the same vice versa!! Thats exactly what I had for lunch today! Neer dosa with green cilantro chutney.

Mom used to make chutney with coconut as the main ingredient. But after I got married, I learnt this chutney from my MIL. What mom used to make is imprinted in my mind and soul... and I LOVE it. But for a healthier version, read using lesser coconut, I make this chutney on a regular basis at home now.

A simple chutney can be enhanced by giving it some tadka (tempering). It just changes the whole look and taste of a chutney.

Like most of my cooking, even the chutney I make, I NEVER measure ingredients. But have tried my best to make a note while I made it today.

1/4 cup grated coconut OR About 2 1/2 sq. inch of coconut piece
1/2 cup Split Dalia
1/4 cup cilantro leaves
8-10 curry leaves
3-4 green chillies
3-4 garlic cloves
1 inch ginger
1/2 tspn sugar
1 inch tamrind ball
Salt as per taste

For tempering:
1 tbsp ghee
1/4 tsp mustard seeds
2 pinches of asofoetida (hing)
1 dry red chilli, broken into pieces
2-3 curry leaves

  • For the chutney, grind all the ingredients with water.
  • If required, add more water till you get the desired consistency.
  • And then add the tempering/tadka of mustard seeds, hing, dry red chillies and curry leaves in ghee.


Vinod Ravi said...

We are going to try and make this dish this weekend.

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