Coriander seeds chutney, Dhaniya chutney

Coriander seeds Chutney| Dhaniya chutney, an interesting chutney made using coriander seeds pairs up perfect with idli | dosa. Kothamalli vidai | vara kothamalli | Dhaniya in Tamil, the recipe of the chutney comes with  step by step pictorial explanation. I took video of coriander seed chutney recipe but somehow a part of it got missed. I recently had this chutney in a friend's place and she told it is a common one in her place. Hooked by the taste of the Dhaniya chutney, i asked her for the recipe and i slightly tweaked it in the last part as i felt it should be crunchy, like how it was for the Kadalai paruppu chutney.
If you are looking for some interesting chutney recipes for idli dosa then check out

• Urad dal chutney
• Milagai chutney

Coriander Seed Chutney Recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 15 Minutes
• Serves: 3-4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Coriander seeds Chutney| Dhaniya chutney, an interesting chutney made using coriander seeds pairs up perfect with idli | dosa.

    Coriander seeds | Dhaniya  3 tblsp
    Red chili    4
    Urad dal  1/2 tblsp
    Channa dal  1/2 tblsp
    Mustard seeds  1/4 tsp
    Curry leaves  few
    Tamarind  a tiny piece
    Garlic  4 cloves
    Small onions 7
    Tomato  1 small
    Oil  4 tsp
    Jaggery  a tiny piece

Method  :

• In a pan add 1 tsp of oil and add the coriander seeds, curry leaves, red chilli and tamarind. 
• Roast them on medium flame till the coriander seeds turn golden brown color. 
• Take out and keep aside.
• In the same pan add 1 tsp oil and add the onions and garlic.
• You can use 1 big onion also instead of shallots.
• Saute them for 2 minutes.
• Roughly chop the tomatoes and add it to this now. 
• Saute for 2 minutes.
• Switch off the stove.
• Add salt to taste.
• Add it to the coriander seeds mixture and allow this to cool completely.
• Meanwhile, roast the urad dal and channa dal in 1/2 tsp oil. 
• Once the dal turns golden brown, add 1/4 tsp of mustard seeds. 
• Switch off the flame. 
• Keep this aside, we not going to grind this along with the coriander seeds mixture now.
• Grind the roasted coriander seeds mixture and onion tomato mixture into a fine paste.
• Add the jaggery while grinding.
• You can add water while grinding. 
• Now add the roasted urad dal, chana dal and mustard seeds, which we kept aside. 
• Pulse this twice along with the finely ground chutney.
• Let it be coarse.
• Once done, take out from the mixie jar and transfer to a bowl.
• Check for salt. Add water to bring a right consistency. 

Method with step by step pictures :

• In a pan add 1 tsp of oil and add the coriander seeds, curry leaves, red chilli and tamarind. 
• Roast them on medium flame till the coriander seeds turn golden brown color. 
• Take out and keep aside.

• In the same pan add 1 tsp oil and add the onions and garlic.
• You can use 1 big onion also instead of shallots.
• Saute them for 2 minutes.
• Roughly chop the tomatoes and add it to this now. 
• Saute for 2 minutes.
• Switch off the stove.

• Add salt to taste.
• Add it to the coriander seeds mixture and allow this to cool completely.
• Meanwhile, roast the urad dal and channa dal in 1/2 tsp oil. 
• Once the dal turns golden brown, add 1/4 tsp of mustard seeds. 
• Switch off the flame. 

• Keep this aside, we not going to grind this along with the coriander seeds mixture now.
• Grind the roasted coriander seeds mixture and onion tomato mixture into a fine paste.
• Add the jaggery while grinding.
• You can add water while grinding. 
• Now add the roasted urad dal, chana dal and mustard seeds, which we kept aside. 

• Pulse this twice along with the finely ground chutney.
• Let it be coarse.
• Once done, take out from the mixie jar and transfer to a bowl.
• Check for salt. Add water to bring a right consistency. 
• Coriander Seed chutney is ready to serve now.
• This chutney goes well with idli and dosa. 

Notes:

1. You can roast the urad dal and chana dal along with the dhaniya seeds too, but i want a crunchy texture to the chutney so i added in the last. 
2. You can reduce the coriander seeds to 2 tblsp, if you feel it is more. 
3. Coriander seed chutney is a perfect side dish for idli| dosa and even goes well with chapati too.