Coriander Leaves Chutney with Dal

Learn how to make a delicious Coriander Leaves Chutney with this recipe. With simple ingredients and easy instructions, it’s perfect for all spice lovers!

Other coriander leaves chutney

  • Coriander Leaves Chutney for Bajji

    Difficulty: Easy

    Make a delicious and easy coriander leaves chutney for your Pakora/Bajji with this recipe. No water needed, just a few simple ingredients.

  • Coconut Coriander Chutney

    Difficulty: Easy

    Learn how to make a flavorful chutney with coconut, coriander leaves, green chilies, ginger, tamarind, and salt. Follow the easy steps here.

  • Plain Coriander Leaves Chutney

    Difficulty: Easy

    Looking for an easy chutney recipe? Try this one made with fresh coriander, green chillies and tamarind. Perfect for adding flavor to any dish!

Coriander Leaves Chutney with Dal

Recipe by S Kamala
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

10

minutes

Learn how to make a delicious Coriander Leaves Chutney with this recipe. With simple ingredients and easy instructions, it’s perfect for all spice lovers!

Ingredients

  • Coriander leaves – 1 bunch

  • Coconut gratings – 1/2 cup

  • Bengal Gram Dhal – 1 tablespoon

  • Urad Dhal – 1 tablespoon

  • Asafoetida – Pea size

  • Green chillies – 4 Nos

  • Fresh ginger – A small piece

  • Tamarind – a small gooseberry size

  • Salt – ¾ teaspoon or as per taste

  • Oil – 2 teaspoons

Directions

  • Chop coriander leaves. Peel the skin from ginger and cut it into small pieces. Slit the green chillies.
  • In a kadai put one teaspoon oil and fry asafotida, bengal gram dhal and urad dhal till it turn golden brown. Remove. In the same kadai put one more teaspoon of oil and add tamarind, ginger and green chillies and fry for few seconds. Then add coconut gratings and fry till it is dry. Finally add chopped coriander leaves and fry for few seconds. Remove and cool it.
  • Mix all the fried dhals and other ingredients along with salt. Grind it to a paste by adding little water.

4 Comments

  1. Priya Sreeram

    nice colour n texture–yumm!

  2. Thank you Priya Sreeram.

  3. love your recipes..soon going to try some

  4. Hi Preety,

    Thank you for visiting my blog. Please try and let me know your feedback.

Leave a Comment

Your email address will not be published. Required fields are marked *

*