8 July, 2016
Some call it green chutney.. Some call it coriander chutney. It’s known as kothmeer chutney in South India.
Now that I am married to a tamilian, I am exploring food down here.I have this group of friends with whom I go for run/walk every weekend. Among them is Sudha di, who tells me all I need to know about their everyday food. So,the plan is every week I learn something new and then come back and cook it.
Two weeks back, One of them casually asked what I was cooking for breakfast and I proudly told them rava idli and also told that I would be serving it chutney made from market bought chutney powder. The friend told me kothmeer chutney goes well with it. So sudha di told me the process in a nut-shell. By now I have made this chutney 3-4 times.
You will need: a few stems and leaves of fresh coriander, a piece of ginger, half a cup of fresh coconut pieces, 3-4 green chillies, 1 tbspn of whole chana(roasted and skinned), 2tspn oil, a pinch of asafoetida (heeng), 2 tspn of urad daal, 15-20 curry putta, black mustard seeds (rai) and salt to taste.
Wash coriander leaves and green chillies.Cut coconut into pieces. Peel the ginger.See the pic for reference.Add all of these along with Chana to a chutney jar.Grind all of these together. Add salt. Add some water and grind it to a fine paste.
For Tadka: Heat oil in a pan. Add mustard seeds. After ten to fifteen seconds, add urad daal followed by curry leaves. Add heeng. Add the chutney to this tadka. Switching the flame. Mix it properly. It’s ready to be served.
P.S. Best served with idlis and Dosas; but my neighbor (she is from north) loves it with parathas. Tadka is the secret behind making this chutney. So don’t miss that. You can add more coriander leaves for the green color of your chutney as per your taste buds.