Chutney Anna (chutney with cooked rice) as we call it. This is one of our favorite meals to eat. Since Chutneys are very staple at our home we enjoy them with idlies, dosas, rottis and rice. Whenever we have some left over chutney, I make some warm Rice, we just mix them with chutney and little ghee(tuppa) on top.
Today being bored to make sambar or any sides for our lunch, I made chutney with cilantro leaves(kothambari soppu)and with some nuts to go along with rice. Simple and satisfying lunch.
Ingredients for chutney :
Cilantro leaves - 1 bunch or 2 big handful (cleaned and washed)
Dalia Dal/ hurigadale - 2 tbsp (peanut/groundnuts can be used)
Cashew nuts- 1/2 cup(any nuts can be used)
Onion- 1 small
Ginger - 1 piece (about 1")
Coconut - 1 tbsp
Tamarind extract - 2 tsp (or tamarind paste)
Salt - to taste
For garnish : 2tbsp of roasted cashews.
- Take all the ingredients mentioned above in a blender/mixer, and grind them to smooth paste using little water. Adjust salt to taste. Keep aside.
- Take one cup of cooked rice ( I use basmati rice), add 2 tsp or more of chutney and mix well to combine. Add salt if required. Garnish with few nuts .
*After mixing the rice with chuntey, one can also do the seasoning with oil, mustard seeds and channadal. This meal can be made with in 10 Min's of time, I like to do this for quick lunches or when just cooking for myself.
I am sending this recipe to JFI-Cilantro hosted by Cilantro. Originally started by Indira of Mahanandi.
and to 15 minutes cooking to Mahimaa's Kitchen.