Saturday, March 23, 2019

TILL-CORIANDER SEEDS CHUTNEY (ELLU-DHANIYA CHUTNEY)


To me, cooking is an expressive art where I love to feed my own people; anything that is served on the dining table is filled with my heart and soul.  I involve myself completely when I cook for people and it soothes my brain away from the thoughts of rattling mind.  Whenever, my mind is troubled with extra loads of thoughts, I just silently enter into kitchen and start preparing something to calm my  brain. 

Moving to the recipe, this is one chutney version which I learnt from my sister and she assured that we would love this chutney.  The taste of till and coriander seeds would provide additional flavor enhancement to the dish.


INGREDIENTS:
Small onions - 1 cup
Tomato - 2
Coriander leaves - tightly packed - 1/2 cup
Salt - to taste
Red chilly - 5-6
White till seeds - 2 tsp
Coriander seeds - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Bengal gram - 1 tsp
Oil - 1 tsp

PREPARATION

1. In a pan, dry roast white till seeds and coriander seeds and set it aside.  Roast the till seeds until it splutters.


2.  In the same pan, add a tsp of oil, throw in mustard seeds.  When it crackles, add the urad dhal and bengal gram dhal followed by red chillies.  After a minute, add onion and throw in some salt.  When the onions have turned slightly brown, add tomatoes and when it turns mushy, add wash coriander leaves and mix well.  Switch off the stove and add the previously roasted white till seeds and coriander seeds to it.  Allow the mixture to cool and pulse it in the mixer.


The flavored chutney is ready to be served with idly-dosa combination.  As said before, addition of till and coriander seeds enhance the flavor of the chutney and would the taste would be present even after the last bite. 

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