Tuesday, March 18, 2008

Corriander leaves Chutney

Corriander leaves - a bunch
Urad dhal - 3tsp
Dry red chilli - 3nos
Thil or white sesame seeds - 2tsp
Tamarind paste - less than 1/4tsp
Salt - to taste
Oil - 1-2tsp

1. In a dry heated kadai, saute the sesame seeds. Keep aside.
2. In a heated kadai, add 1tsp of oil and then the urad dhal, chilli and once they turn golden, remove and keep aside.
3. In a heated kadai, add 1tsp of oil and add the washed and cut corriander leaves.
4. In a blender add the red chilli, tamarind, corriander leaves, salt and make it into a paste. Finally add the urad dhal and sesame seeds and blend (coarsely). Add 1-2tsp water only. Keep it in airtight box inside the fridge for 2-3days. It can be used as a spreader in sandwitches.