Wednesday, March 11, 2009

Coriander leaves Chutney (Kotthamalli Thohaiyal)

This food is very low in Saturated Fat and Cholesterol. It is a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese, Thiamin and Zinc.The chutney does not take much time to prepare and can be used for days if refrigerated.

Preparation time: 10 mins (seperating the leaflets will take abt 10-15 mins)
Ingredients:
Coriander leaves: 2-3 bunches (seperate the leaflets from the stalk)
Dry chilies: 2
Green chilli: 1
Ginger: 1.5 inches
Split gram (urud dal, ulutham parruppu): 3 tsps
Tamarind: size of a small goose berry
Oil: 2-3 tsp

Method:
Take a little oil in a pan and add the split gram and fry till it turns light brown
Add the dry chilies, green chilies and ginger in the same order and fry for ½ minute
Grind all of the above
Now fry the coriander leaves slightly in the pan with very little oil (doing this will remove the raw coriander taste from the chutney and will make a good difference in taste)
Add the fried coriander leaves into the blender and blend coarsely with rest of the ground ingredients and little salt
Take 1 tsp oil in a pan and add mustard seeds. Wait till it splutters
Add the coriander chutney to this and fry for ½ min in low flame
Mix well and serve with hot rice or roti.

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