SOUTH-INDIAN CHUTNEY VARIETIES
CHUTNEY - a relish & or a dipping sauce - prepared in a wide variety of forms, using different types of lentils, vegetables, green leaves, coconut, herbs & spices.
In SOUTH-INDIAN States of - KARNATAKA, TAMILNADU, ANDHRA PRADESH, KERALA - CHUTNEY is a common dish prepared on a regular basis to consume with rice, chapati, idli & dosa.
CORIANDER CHUTNEY
ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪಿನ ಚಟ್ನಿ
2 bunch coriander leaves, 1 tbsp. cumin seeds, salt & green chilli to taste, 2 tbsp. lemon juice (grinded into coarse texture)
1/4 tsp. of hing powder, 1/2 tsp. mustard seeds - seasoned in 2 tbsp. ghee
IDLI BATTER - 2 cup rice, 1 cup urud dal = soaked for few hours, grinded into smooth texture. Batter left for fermentation overnight & IDLI's are made next day by adding salt to taste
IDLI - steamed & healthiest - South-Indian's favourite & popular breakfast
Steaming IDLI's for 12-15 minutes
Steamy, Hot IDLI's served with Coriander Chutney & Ghee
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| Coconut chutney using green chillies |
1/2 cup freshly grated coconut, 1 tsp grated ginger, green chillies, hing
and salt to taste, 2 tsps roasted channa dal, 1/2 tsp jeera seeds, 3-4
curry leaves and 1/2 tsp mustard seeds for seasoning.
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| Coconut chutney using dry red chillies |
Blend everything (except curry leaves and mustard seeds) in to smooth paste. Season mustard seeds and curry leaves and mix to your chutney.