Coriander chutney

All these days I was including coriander leaves in coconut chutney and call it ‘coriander chutney‘. But I knew I was missing something. I always loved the chutney that my friend Poornima prepares with masala dosa. But out of sheer laziness, I always skipped it whenever I prepared her version of masala dosa. I took the recipe of her chutney long back, but never tried it. This time I made sure to prepare this and the combination tasted divine.

1/2 cup fresh/frozen coconut
3-4 green chilies
5-6 curry leaves
1/4 cup coriander leaves
2-3 garlic cloves(small) (if using American big garlic, use just 1)
1/4 cup dalia split (Kadle pappu/hurigadale/chutney daal/putani)
1/4 tea spn tamarind extract

Heat oil and fry green chilies. Grind them along with all other ingredients.
Serve with dosa or idli.

Serves : 3-4
Preparation time : 10mins

Note: In the following picture, the dal at the right should be used for this chutney. Notice the difference between normal chana dal and this dal. (This picture is for beginners for more clarity).

38 thoughts on “Coriander chutney”

  1. Great Chutney for Chicken kababs huh!!

    One unrelated question, you had an affiliate thingie from ur webhost about some discounts if I use ur referral… Can you mail back the details.. Couldn’t find it today…

  2. Left one on the plate is called chana dal (or split peas) and the right one is Chana Dalia (split roasted chana dal, putani) . It took a long time for me for learn the correct english name for hurikadale!! 😀
    Last week I bought hurikadale from the Indian store,looked at the name on the pack this time!! Usually I didn’t pay attention!!
    Btw Dahlia is a flower!!

  3. Thanks Divya.

    Tony, this chutney has a very “vegetarian taste” 😉 so don’t know if it goes well with chicken. I will send you the details about the webhost soon. I have removed that page from the site.

    Yes Varsha. It is the same daal.

    Thanks a lot Asha. I had read the name on the packet twice before writing this. But since Dahlia is a more popular name, I got confused :(. Thanks for pointing it out. I have corrected it.

  4. Hi Shilpa….I had always heard that this chutney prepared by Bangaloreites. Once when my mom prepared it abt a year back, i did not like it as compared to our traditional coconut chutney. But when i prepared it here, i loved the taste of it. Dahlia is added as coconut is not too good for people having cholestrol problems. Thanks for sharing.

  5. Hi Shilpa….. this chutney tastes amazing with dosas & idlis. Using chana dalia is new to me so just gave it a try…..tastes great!! Thanks for sharing this recipe.

  6. i have made this chutney before, to have with vadai/vadas. i think it was called “coconut chutney” too…not sure….but the thing i was most suprised about is that a person can buy chana dhal roasted/fried already….all these years i have been doing it myself on the stove…and it is time consuming!! now i know to look for these pre-roasted channa dhal… ha ha!

  7. very nice recipie, was always trying to get the right type of chutney for the dosa’s I prepare , but never managed to get a yummy recipie, this sure looks easy and tasty.

  8. MT, Sushma, Haripriya, Aruna, Suma, Mandira, Asha. Thanks. Give it a try and let me know if you like it.

    Pushkar, this blog has reached a greater population this year :D. Never ever dreamed it would become so popular. As you know, this was my dream…I am happy that my dream has come true :).

    Pelicano, this dalia has a bit different taste than the normal roasted channa daal. Be careful when you are trying this.

  9. shilpa-
    i found some of this dhal on….thank you for clarifying the difference….a lot of indian cookbooks don’t bother to explain that this is a special variety of channa used only in south india…dalia/dhalya/Pottukadalai…thank you, i learned something very new today! and i look forward to trying this!

  10. Have been making this coconut chutney with potukadale all these years!It really tastes good with right amt of chillies.
    I use lemon juice instead of tamarind-after grinding.u can give it a try.

  11. Dear Shilpa,
    Lovely yummy recipe for green chutney. I added few pods of garlic to it though it is not in the traditional recipe. The result was just great.

    Shilpa: Shubhada, this recipe has garlic…did you mean ginger?

  12. Dear Shilpa.

    Thanks for the recipe.
    I was searching for a good one for a long time.
    Which type of rice is good for making Dosa.Can i use Ponni rice (parboiled rice) or should i use raw rice. ??

    Shilpa: Which dosa you are referring to? If it is simple urad dosa, use raw rice.(or a special rice called as “dosa rice”)

  13. Thankas a lot for the wonderfull masala dosa recipe.
    My kids and husband loved it. You said any type of rice. Could you help me choose in dubai we get pooni rice, parboiled rice, Basamti rice & idli rice. Which one outr of this would nbe good for making dosa ???

    Shilpa: Do you get sona masoori rice? I make normal rice with it and also, I use it to make dosas. I think ponni rice should be fine too.

  14. Dear Shilpa,

    Thanks a lot for your helpfull suggestion regarding using ponni rice. We get it here in Dubai, but i will surely check for “sona masoori rice. “& raw rice.

  15. I was delighted to run across your recipe for Chole Bhature. I can’t wait to make it. I especially loved your explanation on why you started your blog. I have written down my Mom’s recipes for my children to remember her by.

    I am also looking for a recipe for naan. Our family loves it. Warm regards, priscilla

  16. Hi. Just wondering, if this is a corriander chutney recipe, how come you use only 3-4 strands of corriander. isn’t it too little to give the chutney the required corriander taste?

    Shilpa: You are right, its a bit misleading, I meant 3-4 huge strands, but now I have updated the post. Thanks for pointing out.

  17. Wht is the left hand side dal??? is it toor dal and wt it is used for ?? Can u clarify wt do u mean by so called-‘dalia’ i have seen them using quite a lot specially by South indian bloggers , so if u can give me little bit more info about it. – is it just we need to dry roast split chana dal n that is wt called dalia used for thickening chutny or gravies…….

    Thx in advance. u reply will be very much appreciated. take care Cheers.

    Shilpa: Left hand dal is chana dal as I have already mentioned in the post. Dalia is a special dal available in Indian stores. Dalia is roasted chana dal – but I am not sure how exactly it is made, so we buy it from store.

  18. Hi
    Your recepie is too good. differentiation between dals are well explained.
    I would like to know the recepie of green chutney with coconut which supplies in saravana bhavan chennai with Idlies.

  19. I tried this when my wife was away and the kitchen was mine…A handful of roasted peanuts, half a bunch of coriander with the stems( yah…I cudn’t throw them off), 2 small cloves of garlic, a small green chilli, juice of half a lemon, a spoon of oil for sauteing and finally salt to taste.I slightly sauted the chilli in a spoonful of oil, added the coriander and garlic cloves and continued sauteing till the coriander was slightly done. Then I added salt and the lemon juice and blended it. OMG…it was divine along with dosa( I am not bragging about my culinary intervention)…the chutney was simply divine…I literally licked the last bit of it. You all now try it out and let me know.

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