Cilantro Coriander Chutney for Crispy Snacks
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| Cilantro coriander Chutney for snacks/lallyrecipes |
1 cup cilantro (coriander leaves), chopped
1 tsp tamarind water (or 1/8 tsp tamarind paste/1 tsp lime juice)
2 tsp vegetable oil
Salt to taste
4 tsp urad dal (black gram)
1 1/2 tsp mustard seeds (rai)
1/4 tsp Hing powder
3-4 red chillies (adjust to taste)
1 green chilli
1/2 tsp freshly grated coconut (optional)
Directions
Heat oil in a small pan. Add asafoetida and urad dal and fry for a few seconds.
As the dal starts browning a bit, add the mustard seeds and red chillies and fry until the mustard starts to pop.
Add the green chilli and fry for a second. Remove in a bowl and let cool.
In a coffee grinder or small blender, grind the masala ingredients to a coarse powder. Add salt, cilantro, coconut, and tamarind water, and grind to a coarse or smooth paste (as desired) with a little water.
Serve the cilantro chutney with rice or snacks.
