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Title: Coriander Chutney Categories: Indian Yield: 1 Servings 1 tb Channa dal 1 Red chiles; 1 - 4 1 Coconut; shelled & grated 1 bn Cilantro (coriander) Green chiles; 10 - 15 Salt; to taste Water ----------------------------------GARNISH---------------------------------- 1 ts Black mustard seeds 1 ts Channa dal 1 ts Urad dal 1 ts Oil Fry the 1 tblsp. of channa dal with 1-4 red chilies over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chilies, and salt to a blender with water, as necessary. Blend to desired consistency. Place in bowl. Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds pop. Use as garnish on top of chutney. Posted to Bakery-Shoppe Digest V1 #253 by Sharon Raghavachary |