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.
I have its simple easy recipe for you:
All you require is:
A bunch of coriander leaves
One bowl Grated coconut
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.
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.
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.
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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