Malli Thuvaiyal (Cilantro/Corriander Chutney)

Very flavorful and delicious chutney and its my favorite too. Before marriage, my periamma used to make this very often for me. It tastes even more delicious as she does not use mixie to grind it. She will grind it in ammikkal (stone grinder). Even now she use the same for all her grinding needs like masala for sambar, chutney etc. Doing as such gives a real taste and flavor also. But I do this only in my blender.

Ingredients:

Cilantro/Corriander leaves - 1 bunch
Red Chilli - 4 to 6
Skinned urad dal/Urad dal - 4 tbsp
Tamarind - small lemon size
Mustard - 1 tsp
Urad dal - 2 tsp
Salt - to taste
Oil - 2 tbsp

Method:

1) Wash and clean the cilantro leaves and dry it in a towel. Keep it aside.

2) Heat a pan, add some oil (about 1/2 tsp) and also add red chillies.

3) Fry it well for about 2 to 3 minutes, until it changes dark in color. Transfer it to a bowl and keep it aside. Then add the skinned urad dal (4 tbsp) to the same pan and fry it well for about 3 minutes, until it turns light brown in color. Transfer the urad dal along with red chillies and let it cool.

4) Once they are cooled, put this urad dal, red chillies, tamarind and corriander leaves and salt in a blender and make a thick paste by adding little water to it.

5) Do not make very fine paste, let it be little bit coarse paste. Transfer this corriander paste to a bowl.

6) Now heat a pan, add the remaining oil. Add mustard seeds. Once it splutter, add urad dal.

7) Then add the corriander paste.

8) Fry it very well, by stirring it continuously, until the water content in it dries and the raw smell goes. Also it should become non-sticky from the pan and the color changes.

9) Transfer this to a clean and dry bowl and store for about a week.

Flavorful and healthy corriander chutney is ready to taste.