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Dry Corriander Leaves Chutney Recipe



Whatever dishes or salads you prepare, a garnish without coriander leaves at the end makes the recipe incomplete. But these leaves are not only for garnishing. A tasty spicy green leafy chutney can be prepared from these leaves.

Corriander-leaves-chutney-prepared-+-Sweets-and-desserts


I have its simple easy recipe for you:

All you require is:

A bunch of coriander leaves

One bowl Grated coconut

Tamarind

Green Chillies

Asafoetida

Salt to taste

Recipe of Dry Corriander  Leaves Chutney Recipe:

Clean a bunch of coriander leaves and keep it to dry. Chop them once it dries.

Corriander-Leaves-+-South-Indian-dishes

Grate almost a bowl full of coconut.

Add chopped coriander leaves, grated coconut, tamarind, 2 to 3 green chillies, asafoetida and salt to taste in a mixer jar.

 Ingredients-in-mixer-jar-+-leafy-soups

Grind the ingredients without adding water. Grind till the chutney consistency has occurred. Since water is not added, it will not form a paste. Minute pieces of ingredients will be remained. 

Corriander Leaves Chutney is ready.


Corriander-leaves-Chuney-in-bowl-+-chutney-and-sambar


Since the chutney is blended dry without using water, it comes for about 2 to 3 days without refrigeration.
This is best with a combination of curd rice as a substitute for pickles. Also you can have it with rice alone with a spoon full of ghee or with dosas and idlis.



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