Coriander chutney

This chutney is different from the conventional coriander chutney which is made up of only the leaves.
The recipe comprises of coriander leaves as well as the stalks.
This chutney is very high in its fibre content which is an important part of our diet. Fibre helps in reducing constipation and in general green vegetables are known to be rich in fibre, minerals and anti-oxidants .

1. Take 2 big bunches of Coriander.          

2. Cut off the roots and wash the leaves and the stalks thoroughly.
This is an extremely important step.

3. Chop the stalks and the leaves.

4. For seasoning, heat 1 tablespoon of oil in a pan. Add mustard seeds and asafetida powder and let them splutter.

5. Add dry red chillies and fry them for about 30 seconds.

6. Now add the chopped coriander leaves as well as the stalks and fry for about 8-10 mins.

7. Add 1 tea spoon of tamarind paste and cook for another 5 mins.

8. Add salt and grind to get a fine paste.

This chutney tastes excellent with hot steaming rice with a little ghee.

It is also a great combination with dosas.

It can be spread on dosas and served as plain coriander dosa or coriander masala dosa if complemented with the masala dosa sabzi.