Athamma is traveling now and will be back after a couple of months. Meanwhile, I know hubby dear misses his mom and her podis for sure. She has stopped regular cooking since a while, we keep requesting her to use her culinary expertise to make these chutneys and podis that she seem to have in her memory of her mom’s cooking.
So try this delicious chutney, of course, go slow on the green chilies. Since it was for Hubby dear and supposed to be a spicy condiment, she specified that number. One can always reduce it.
Enjoy it with Dosa, Idli and I am guessing it should be good with rice and ghee as well.
This goes for the July Week 3, Cooking from Cookbook Challenge Group.
For the Chutney
- 1 cup Coriander Leaves Fresh tightly packed
- 8 Green Chilies increase or decrease as per taste
- 1/2 cup Onions
- 1/2 cup Tomatoes
- 8 cloves Garlic
- Tamarind pulp a small marble size.
- Salt to taste
- 2 tsp Cooking Oil
- 3 Dry Red Chilies
- 1 tsp Cooking Oil
- 1/4 tsp Mustard
- 1/4 tsp Urad Dal
- Wash and chop the coriander leaves. Heat a Kadai with oil, saute the onions, green chilies, garlic. Remove and keep it aside.
- Next add chopped coriander leaves and saute till it gets cooked well. Remove and keep it aside.
- Next add the chopped tomatoes, salt so that the tomatoes get cooked fast and gets mushy.
- Remove and cool all the ingredients before grinding. You can add the soaked and soft tamarind pulp directly to the mixer when grinding the other ingredients.
- Pulse it a couple of times so that all the ingredients get nicely mixed and ground.
- Heat a small pan with oil, temper with dry chilli, mustard, urad and add this ground chutney, mix well.
- Cool and store. This stays good for over a week when refrigerated.