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Coriander Leaves Chutney

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Contributor: C, Gowri.


  1. 3 bunch of coriander leaves’
  2. ½ cup of dry grated coconut
  3. 8 to 10 dry red chilies
  4. 1 tsp jeera (cumin seeds)(roasted)
  5. 2 tsp of fenugreek seeds (roasted)
  6. 1 tbsp of tamarind paste
  7. 2 tsp of jaggery (Brown sugar)


  1. 1 tbsp oil
  2. 2 of asafetida
  3. 1 tsp Mustard seeds
  4. 2 to 3 curry leaves


  1. Grind above ingredients with out water into a thick paste.
  2. Prepare Seasoning with the above ingredients and add the ground paste and boil for 2 to 3 minutes and store it in the air tight jar. And serve with chapatti roti and dosa and idli.
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