Tuesday, March 4, 2008

Cilantro (Coriander) Chutney

Cilantro (Coriander) leaves- 2 cups
Black Gram- 2 tsp
Mustard seeds- 1 tsp
Red chillies- 2
Tamarind pulp- 2 tsp
Asafoetida- a pinch
Oil- 2 tsp
salt- to taste

1. Heat pan. Roast the black gram, chillies, salt and asafoetida without oil. Remove from heat and grind this dry mixture with cilantro leaves into a paste.
2. Heat pan, add oil, mustard, tamarind paste and the cilantro paste. Saute for 5 to 10 minutes. Turn off heat and serve.

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