Coriander Coconut Chutney Recipe:
Ingredients:
Asafatedia- a pinch
Curry leaves - 6 to 8
Procedure:
In a blender grind coconut, roasted chana dal, green chilly, ginger, coriander leaves, lemon juice and salt with little water into a smooth paste. Transfer to a serving bowl.
Heat oil in a small frying pan. Add mustard seeds. When the mustard pops, add the chana dal, cumin seeds, curry leaves and Asafatedia. Fry for 30 seconds.
Remove from heat and add the hot tempering to the prepared chutney mixture. Mix well.
Serve Coriander Coconut Chutney with Idli, Dosa, Upma or Vada.
