Delicious coriander chutney with an amazing resemblance to the one served at Murugan Idli Kadai. This flavorful chutney doesn't require coconut, demonstrating that a tasty chutney can be prepared with lentils, chilies, and various greens like coriander leaves, mint, curry leaves, drumstick leaves, etc. Enjoy the rich taste of this green coriander chutney, reminiscent of the renowned Murugan Idli Kadai.

Ingredients

1tbsp udad dal

1tbsp chana dal

1 tsp coriander seeds

1 green chilly

1-2 red chilly

Garlic cloves optional)

1 Tomato 🍅 chopped

2 handfuls washed cleaned coriander leaves

Salt

Pinch of asafoetida

1 tbsp sesame oil

For tempering

1/2 tsp mustard seeds

1/2 tsp split udad dal

Curry leaves

As I use very tangy Tomatoes I skip the Tamrind

Method

To prepare this delightful chutney, start by heating oil in a pan and sautéing all the dry ingredients until the dals turn golden and emit a pleasant aroma. Once the red chilies become crisp, introduce chopped tomatoes and sauté until they become mushy. Finally, add the chopped, washed coriander leaves (including stems) and sauté briefly. Allow the mixture to cool before grinding it with salt and asafoetida powder.

For the tempering, heat 1 tsp of sesame oil, splutter mustard seeds, fry udad dal, red chilies, and a few curry leaves. Pour this tempering over the prepared chutney, creating an excellent side dish perfect for serving with idli, dosa, Pongal, chapatis, curd rice, and more.