I was talking to Krithi of Krithi’s kitchen the other day and I promised her I would send her something ‘different’,for the ‘Herbs and Flowers – Cilantro’ event, a part of the series by PJ that she is hosting. Something different and not the day of the mill cilantro chutney. Although there were several ideas that popped into my head but, I couldn’t execute on any of them. (Sorry, Kiri..). However I managed to add a twist to the regular cilantro chutney, but adding in some roasted zucchini to it. It added a mild sweetness, complimented by the vibrant lemony flavors of cilantro.
1 bunch of cilantro, leaves and stems, chopped
1 small red onion/4-5 shallots
1 zucchini’s sliced
1 tbsp urad dal
1 tsp oil
3 red chillies
small marble sized tamarind
1 tbsp grated coconut
salt to taste
1 tsp oil
1/2 tsp mustard
1/2 tsp urad dal
Heat the oil over medium high heat. Add the red chillies followed by theurad dal and let it become golden brown. Add the chopped red onion/shallots and saute for few minutes. Add the chopped zucchini and saute until soft. Mix in the coconut, the tamarind and the chopped cilantro. Toss to wilt the cilantro and remove from the heat. Let cool and grind it to a fine paste.
Make the tadka by heating the oil, splutter mustard and urad dal. Add curry leaves and top the chutney.
Serve the chutney with idli/dosa or rotis. I served it with ‘wheat berry dosa’. (Recipe to come soon.)
Verdict: Instead of chutnies being just a condiment, this chutney adds veggie and greeny goodness, making idly/dosa dinners a tad bit nutritious than normal, not to mention the sweet and vibrant taste of it.Pin It