Tried and tasted by Nivedita
I am on holidays, but I can break my break and post if I wish. I am not able to post the new recipes, but definitely can repost my archived recipes.
So here I am with my one of favourite chutney and to be honest, I totally forgot about this. Today when I was reading a post on PJ's blog, I saw the event going on. I just digged my blog to get some recipes with coriander and I got this one.
I posted this one in the year 2009 and I got only 7 comments. I hope you all will like this chutney and leave few more comments to make me happy, Arre!!! I am a senior blogger now :-) at least for that sake!!!
This is a real blessing when you are I mean your kitchen is out of fresh coconut.
Check the original post here.
Fresh Coriander - 2 bunch, washed and cleaned
Dry red chilly - 4 to 6 (according the taste and the variety)
Methi seeds - 1 tsp
Jaggery - 2 tbsp
Tamarind paste - 2 tbsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Hing - a pinch
Dry roast the red chilly and methi seeds. When cold, add other ingredients and put in a mixie or blender to make fine paste. Adjust the seasoning.
Heat oil in small kadai, add mustard seeds. Off the stove and add hing. Add this to the ready paste.
The Fresh coriander tokku is ready to serve.
Sending it to Kirthi's
which is originally started by