This is something that I often make here apart from Tomato and Garlic Chutney. Unlike Mint Chutney, this doesn't require much time to pluck the leaves (lazy me!! ) as we just clean and chop coriander leaves along with stems. I just trim off the roots as the stems are equally nutritious.
Coriander leaves 2 bunch
Garlic Cloves 4
Grated Coconut 4-5 tsp
Tamarind a small gooseberry size
Urad Dhal 2tblsp
Mustard seeds 1/4 tsp
Urad Dhal 1/8 tsp
Curry Leaves few
Trim off the roots of coriander. Wash and chop the leaves along with its stems.
Heat Oil in a Pan, when hot add Urad Dhal. When they start changing their color, add the garlic cloves, chillies. Fry for a few seconds until the cloves get roasted.
Now add the chopped coriander leaves and salt. Fry till the raw smell leaves on a low flame. Add grated coconut and fry for few more seconds until done.
Cool and grind the mixture along with tamarind to a fine paste. Heat little oil in a Pan. When hot, add Mustard seeds. When they start popping up, add Urad Dhal and Curry leaves. Fry for a while until they change their color slightly and pour this tempering over the chutney.
Serve with Idli / Dosa / Upma / Kitchadi. I served with Upma.