Coriander chutney, a vibrant green condiment, is a staple in South Indian cuisine, adding a burst of fresh, herbaceous flavor to countless dishes. Its versatility is unparalleled; it elevates the simple idli and dosa to new heights, complements the richness of savory snacks like vada, and even brightens up plain rice. The key to a truly exceptional coriander chutney lies in the perfect balance of fresh cilantro, pungent green chilies, and a touch of tangy sourness. This recipe, inspired by the legendary Murugan Idli Shop style, will guide you through creating a chutney that’s both authentic and incredibly delicious.
This particular recipe focuses on capturing the signature taste profile of the famous Murugan Idli Shop. We'll explore the specific techniques and ingredient ratios that contribute to its unique character. Ready to embark on a culinary journey and recreate this beloved chutney in your own kitchen? Let's dive into the step-by-step instructions.
Tools Needed
- Pan
- Mixer
- Bowl
Ingredients
- Oil: 2 tablespoons
- Urad Dal: 1 tablespoon
- Peanuts: 1 tablespoon
- Garlic cloves: 4, peeled
- Ginger: 1-2 pieces
- Green chilies: 2
- Red chilies: 2
- Tamarind paste: gooseberry-sized
- Tomatoes: 2, chopped
- Coriander: 1 bunch, cleaned
- Salt: to taste
- Mustard seeds: null
- Curry leaves: null
Step-by-Step Instructions
Step 1. Sautéing the Base
- Heat 2 tablespoons of oil in a pan.
- Add 1 tablespoon urad dal, 1 tablespoon peanuts, and 4 peeled garlic cloves. Stir-fry.
- Add 1-2 pieces of ginger and stir-fry.
- Add 2 green chilies and 2 red chilies.
- Add a gooseberry-sized amount of tamarind paste.
- Add 2 chopped tomatoes.
- Add a bunch of cleaned coriander and salt.
- Sauté everything for 1-2 minutes.
Step 2. Blending the Chutney
- Grind the mixture in a mixer.
Step 3. Preparing the Tempering
- Heat oil, add mustard seeds and curry leaves, and fry.
Step 4. Combining and Serving
- Transfer half of the chutney to a bowl.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- This recipe is inspired by the famous Murugan Idli Shop in Chennai.
- This chutney is incredibly tasty and your family will love it!
Nutrition
- N/A
FAQs
1. Can I use frozen coriander leaves?
While fresh coriander is best for the most vibrant flavor, you can use frozen. Just make sure to thaw them completely and squeeze out excess water before blending.
2. How long will the chutney last?
Store the chutney in an airtight container in the refrigerator. It should last for 3-4 days. For longer storage, consider freezing it in ice cube trays.
With this recipe, you've unlocked the secret to a truly authentic and flavorful Murugan Idli Shop-style coriander chutney. Enjoy the vibrant taste alongside your favorite South Indian breakfast or snack – the compliments will be well-deserved! Now go forth and impress your family and friends with your newfound chutney-making expertise.