Coriander greens chutney is an incredible side dish that is always enjoyed by us to dip every snack such as Bajjis, Bondas, Pakoras, Fritters and main dish as hot steamed rice with ghee or every breakfast with Idlis, Dosas, Chapathis, Pooris, Oothappams to make the simple meal as versatile food. How to make this flavourful coriander greens chutney? Preparation Time 10 minutes Yield: 2 servings Ingredients : Fresh Coriander greens (Country) one bunch Fried gram 25 g Tamarind, one marble size Cane sugar 1 Tsp Salt1/2 tsp Asafoetida 1/2 pinch Coconut 1/2 to be shredded Red Chillies 2 pcs Garlic cloves 3 pcs, peeled Water 20ml Procedure: Wash the greens thoroughly. Clean the greens and collect the leaves along with stems. (Remove the roots) Collect all the ingredients in the mixer Jar. Grind to a fine paste. The most delicious Coriander greens chutney is ready to have!
Ingredients, we need: Button mushrooms 400 gms Pressure cooked rice 250 gms Chopped shallots 20 pcs Curry leaves 15 pcs Green Chilly 1 pc, slit Coriander greens a fistful finely chopped Mint leaves, a fistful chopped Cinnamon 2 pcs one inch each Cloves pcs Turmeric 1/2 tsp Red chilly powder3/4 tsp Any chicken masalapowder3/4 tsp Ginger gratings 1 tsp Garlic gratings 1 tsp Groundnut Oil 2 tbsps One medium sized tomato chopped Salt 3/4tsp Note: Before cooking, mushrooms should be thoroughly washed and chopped Procedure: Heat the pan with oil. Add cinnamon sticks and cloves to fry. Add shallots, Curry leaves and green chillies. Saute until the shallots turn transparent. Add ginger garlic grates to fry. Add Turmeric, Red chilly powder and Any chicken masala powder. Saute one second and add tomato and mushrooms. Saute well to combine all the ingredients together. Add salt and mint leaves. Don't add water. The water remains the mushrooms are enough to cook Cover and cook for 5 minutes on medium heat. Open the lid and saute again until the entire water absorbed. Then add the cooked rice and mix well to combine. Now the mushroom fried rice is ready to relish. Easy lunch box idea.
How to make this ultimate Beans Masal to Chapathis? Ingredients: Bush Beans 200gms Coriander greens, a fistful Mustard seeds 1/2 tsp Fennel seeds 1 tsp Shallots chopped 20 pcs Curry leaves 10pcs Green chilly slit 1pc Ginger 3 inches to be grated Grated garlic 1 tsp Tomato diced 1 pc Turmeric 1/2 tsp Red chilly Powder 3/4 tsp Coriander seeds powder 1 tsp Water 20 ml (make it as a paste) Groundnut Oil 2 tbsps Cloves 5 pcs Cinnamon Stick 1 inch 1 pc For making masala mixture Grated coconut 3 tbsps Cumin Seeds 3/4 Tsp Fried gram 1 tsp Poppy seeds 1 tsp Ginger garlic gratings 25 ml water Collect the above ingredients into a mixer jar and grind to a fine mixture. Keep ready. Procedure: Heat a pan with Groundnut oil. Add mustard seeds and fennel seeds, cloves and cinnamon to fry. Once they start crackling continuously, add shallots, green chilly, curry leaves and ginger garlic grates 1 tsp each Saute until the shallots turn translucent. Add the spice mixture and mix to combine in oil. Add tomato and saute again until the tomatoes cooked soft and mushy. Transfer the beans and saute well to combine. Saute for 2 seconds. Add Ground coconut mixture. Saute again to go off the raw smell." seconds. Add the rinsed water 100 ml Stir to combine. Add 250 ml water and stir again. add little more water if needed. Add salt 3/4 tsp Cover and cook for 5 minutes. Open and check the consistency. Garnish with chopped coriander greens. Let the gravy sit on low heat until semi dry consistency. Cooking time 20 minutes Yield 3 servings
How to make this delicious Brinjal stir-fry? Ingredients: Baby Brinjals 250 g Chopped shallots 25pcs Mustard seeds 1/2 tsp Curry leaves15 pcs Turmeric 1/2 tsp Asafoetida 2 pinches Groundnut Oil 2 tbsp Coriander greens a fistful Sesame Oil 1 tbsp Salt 3/4 Tsp Red chilly powder 1/2 Tsp
Procedure: Heat the groundnut oil on medium flame Add mustard seeds Once they start to crackle continuously, add shallots, curry leaves. Saute until the shallots turn transparent. Add turmeric and dried red chilly powder, Asafoetida Drain the water and add chopped brinjals to the hot pan. Saute until all the ingredients to combine well. Sprinkle salt and little water. Cover and cook on medium heat. This will take 2-3 minutes. Open the lid and add coriander greens. Pour one tbsp Sesame Oil over the cooked brinjals. Cover again and let the brinjals fried in the hot oil until the skin turns little crispy. Delicious Brinjal stirfry is ready to enjoy with Curd rice, Rasam rice and any main dish. Cooking Time 10 minutes Yield: 2 liberal servings. This is the most favourite Stir fry, often made and enjoyed in every Kongu kitchen. Visit us @ www.kongutraditionalrecipes.com for more documental recipes