Coconut Coriander Chutney

Ingredients

• 1 Teaspoon Vegetable Oil
• ¾ Cup Coriander, with stalk
• ¼ Cup Mint Leaves
• 1-2 Green Chillies, slit
• 1 Piece Tamarind, small 1 cm ball size
• ⅛ Teaspoon Turmeric Powder
• ½ Teaspoon Salt
• ½ Cup Grated Coconut
• ¼ Cup Water
• 1 Teaspoon Vegetable Oil
• 1 Teaspoon Mustard Seeds
• ½ Teaspoon Urad Dal
• ½ Teaspoon Chana Dal
• 1 Sprig Curry Leaves
• 1 Dry Red Chilli, crushed lightly

Steps

1. Add vegetable oil to a heavy bottomed pot and allow to heat up. Add coriander, mint, green chilli, tamarind, turmeric and salt and allow to cook for 30 seconds while stirring frequently.
2. Once the coriander softens, remove from flame and it to a mixie jar along with freshly grated coconut. Add water little by little and grind to a coarse but wet chutney consistency.
3. Add vegetable oil to a heavy bottomed pot and allow to heat up on medium flame. Add mustard seeds and allow it to splutter. Next add urad dal and chana dal and allow to roast. Once the dal starts to become golden, add dry red chilli and curry leaves. Fry till fragrant and curry leaves are crunchy, but be careful not to burn them.
4. Remove from heat and add it on top of the chutney. Mix well right before you serve.