- Yield : 2-4 plates
- Servings : 2-4 people
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 50m
Coriander coconut chutney
A delicious coriander rice that is very easy to make and makes a meal on its own. You can also use leftover Coconut coriander chutney to mix with rice and some udad dal tempering to make coriander rice.
- 1 tsp mustard seeds
- 1 tsp split black gram (udad dal)
- 1 tbsp vegetable oil
- 1 cup freshly grated coconut
- 1 cup fresh coriander leaves, roughly chopped
- 2 green chillies, roughly chopped
- 1 sprig fresh curry leaves
- 1 tbsp sugar
- 1tbsp of lemon juice
- 1 tsp salt or to taste
- 1 cup rice
- half a cup of roasted peanuts
In a food processor, combine all coriander mix ingredients except salt and grind to make a smooth paste. If the paste is too thick, mix in a quarter cup of water. Remove in a bowl and mix in the salt.
Put oil in a small frying pan over medium heat. When hot, add the mustard seeds and the dal. When they crackle, pour the tempering over the chutney. Mix well, check the taste and set aside.
Cook the rice and wait for it to cool. Lightly toast the peanuts and mix with the rice.
Make another tempering with half a teaspoon of mustard seeds, half a teaspoon of split black gram (udad dal) in groundnut oil.
Add the ground coriander mix to it. Stir and cook for a few minutes. Add the rice and peanuts, lower the heat and mix well. Add salt to taste and serve.
1. You can dress the rice with freshly grated coconut.
2. You can also use lightly toasted cashew nuts instead of ground nuts.
3. It is important to finely grind the fresh coconut and coriander mixture to enable the flavors to mix.