Coriander Chutney is best and delicious chutney. This method is tangy version prepared without coconut and it is a best accompaniment for idly, dosa, curd rice and or even plain rice also. It is a best side for moor kulambu and it minimise your job too. Enjoy this multi purpose chutney
Method
2. Wash, clean and remove the root of coriander leaves. chop in roughly with stem(include stems). peel the skin from garlic
3. Take a pan, put 1 tbsp of oil saute Red chilli, then next Urad dal, and then garlic pod and saute for until roast.Then put chopped coriander leaves and saute for few minutes(not too much) and switch off the stove.
4. Allow it to cool and put this mixture to a mixture grinder along with salt and soaked tamarind.
5. Grind the mixture into a paste add little water if needed.
6. Temper mustard seed in oil and add it to the chutney.
6. Serve with hot Dosa, Idly or Rice
Note
Adding garlic is purely optional if you don't like just omit garlic.