Coconut Coriander Chutney (Cilantro Thogayal)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
3/4 cup of grated coconut (thawed if frozen)
1 cup of packed coriander leaves (cilantro)
2 red chiles
1 green chile
A small piece of tamarind
1/2 tsp of urad dal (ulutham paruppu)
1 tsp of oil
Instructions:
Serves 4-6
How to Make Coriander Chutney:
Heat oil in a pan and add the urad dal. Fry until golden brown. Add the chopped coriander leaves and saute until wilted. Then add the red chiles, green chile, and coconut along with some salt. Sautè until the coconut loses much of its moisture (about 3-4 mins). Turn off flame, add the tamarind, and let it cool down completely.
Grind to a smooth chutney using only as much water as required for the grinding. Serve coconut coriander chutney (cilantro thogayal) with rice and any kuzhambu or rasam of choice.
From cookingandme.com